Ingredients:
6 medium beets ( cooked until tender)
1 red onions, thinly sliced
1/2 cucumbers, peeled and sliced
1/2 cup sour cream (I use light) or 1/2 cup plain yogurt ( I use light)
1/4 cup mayonnaise ( I use light)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon grated prepared horseradish
2 tablespoons dried dill weed
2 teaspoons sugar
salt and pepper
Directions:
Peel and slice beets into a mixing bowl.
Add onion and cucumber.
Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
Pour over vegetables.
Toss vegetables and dressing lightly to coat.
Refrigerate for at least 2 hours for flavors to blend or overnight.
Serve chilled. Enjoy!
Note: Cook time is for boiling beets.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.