Creamy Beet Salad Recipe

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.

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

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.