Chilled Beet Salad

READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Slice, dice or chop the beets. I usually cube them into 1/2 size.
  • Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
  • Refrigerate for 1-2 hours.
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