Creamy Beet Salad

This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.

Step: 1

Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.

Step: 2

Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.

Step: 3

In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

Per Serving: 108 calories; protein 3.1g; carbohydrates 14.4g; fat 4.9g; cholesterol 3mg; sodium 292.2mg.

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Some of less eating process eat salad for dinner instead of a traditional food and potatoes meal . But if you’re not sure , your salad can contain more fat and calories than the food you’re trying to move . Make sure do this guide to keep a evening salad that keep your diet on track.