Chilled Beet Salad

I got this from Raymond Sokolov's "Jewish American Kitchen." I'm posting his introduction as is, because I agree with it 100%. I've tweaked the quantities a bit, and it is delicious. He says "Here is my favorite of all salads. Bland, solid, earthy beets are enlivened with a mayonnaise spiked with horseradish, mustard, sour cream, and scallions." When I make it, I double the sauce because it's so delicious! Total time includes the time to cook and peel the beets.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 8  medium beets, cooked and peeled (see NOTE)
• 1⁄4 cup sour cream
• 1  teaspoon  prepared  white horseradish
• 1  teaspoon Dijon mustard
• 2  tablespoons mayonnaise
• 2  tablespoons  minced scallions
• 2  tablespoons  chopped fresh dill

Directions

1. NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
2. Slice, dice or chop the beets. I usually cube them into 1/2 size.
3. Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
4. Refrigerate for 1-2 hours.