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Something a little different, for a great color side dish.
6 beets ( or I use 3 cans of sliced, cooked beets, for no cooking involved)
1 red onion, thinly sliced
1/2 cucumber, sliced
5 Tbsp. plain yogurt
2 Tbsp. mayonnaise
1 Tbsp. red wine vinegar
1/2 tsp. Dijon-style mustard
1/2 tsp. horseradish
2 Tbsp. dried dill weed
1/3 tsp. each salt and pepper
Scrub beets and remove the top and tail. Boil in salted water about 45 minutes or until tender. Drain hot water and fill pot with cold water. Set aside until beets are cool enough to handle. Slice beets thinly and transfer to a salad bowl. Add onion and cucumber.
In separate bowl combine yogurt and remaining ingredients. Pour over vegetables and toss to combine. Refrigerate at least 2 hours. Makes 4-6 servings.
6 beets ( or I use 3 cans of sliced, cooked beets, for no cooking involved)
1 red onion, thinly sliced
1/2 cucumber, sliced
5 Tbsp. plain yogurt
2 Tbsp. mayonnaise
1 Tbsp. red wine vinegar
1/2 tsp. Dijon-style mustard
1/2 tsp. horseradish
2 Tbsp. dried dill weed
1/3 tsp. each salt and pepper
Scrub beets and remove the top and tail. Boil in salted water about 45 minutes or until tender. Drain hot water and fill pot with cold water. Set aside until beets are cool enough to handle. Slice beets thinly and transfer to a salad bowl. Add onion and cucumber.
In separate bowl combine yogurt and remaining ingredients. Pour over vegetables and toss to combine. Refrigerate at least 2 hours. Makes 4-6 servings.
