Mixed Beets and Potato Salad

  • 3 lbs mixed beets (red, golden, chioggia)
  • 1 1/2 lbs red potatoes
  • 1 thin cucumber, diced
  • 1/4 cup chopped fresh dill
  • 1/4 cup scallions
  • 1 cup plain yogurt
  • 1 cup sour cream
  • 2-3 TB prepared horseradish
  • 1 TB apple cider vinegar
  • Salt and freshly ground black pepper, to taste

This salad has a great combination of cooked and fresh ingredients with a perfect balance of earthy and tangy flavors.  If you’re looking for something that’s well-rounded, look no further!

Wash and trim the beets, place in a steamer basket over boiling water and steam until tender, about 30 minutes.  If beets are large, cut into uniform large chunks.  Drain and place in cool water to stop cooking.  Remove skins.  Cut into ½” cubes and place in a salad bowl.  Meanwhile, cut the potatoes into uniform pieces unless they are small uniform sized, then leave whole.  Place in a pot and cover with cold salted water.  Put on a lid and bring to a boil.  Cook until tender, about 35 minutes.  Drain, cool, cut into 1/2” cubes, add then add to beets.  Add the cucumber, dill, and scallions.  Mix well.  Combine the yogurt, sour cream, horseradish, vinegar, salt, and pepper in a small bowl.  Taste and adjust seasonings as needed.  Add to salad and fold in gently to coat all vegetables.  Chill well before serving.