Sour Cream and Horseradish Beet Salad
  • 5-1/4 medium beets, trimmed
  • 2 Tbs. plus 2 tsp. sour cream
  • 1/4 tsp. white horseradish
  • 1/4 tsp. Dijon mustard
  • 2 Tbs.. mayonnaise
  • 2 Tbs. scallions, minced
  • 2 Tbs. fresh parsley or dill, chopped
Cook beets in boiling water 35-40 minutes until tender. Drain and rinse under cold running water to cool. Peel and dice. Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours. Before serving, sprinkle with parsley or dill.

Source: E. Barbara Meyer - Champaign-Urbana Herb

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