Creamy Beet Salad

BEETS , you either love 'em or you hate 'em. I just love them! Here is a great salad. It is perfect for a picnic or pot luck. Good for Thanksgiving and Christmas Holidays too (I just love the pretty red color)!

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 6  medium beets (cooked until tender)
• 1  red onion, thinly sliced
• 1⁄2 cucumber, 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

1. Peel and slice beets into a mixing bowl.
2. Add onion and cucumber.
3. Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
4. Pour over vegetables.
5. Toss vegetables and dressing lightly to coat.
6. Refrigerate for at least 2 hours for flavors to blend or overnight.
7. Serve chilled. Enjoy!
8. Note: Cook time is for boiling beets.