BEET SALAD
5 1/4 whole beets, trimmed, or use canned ones
2 Tbsp. plus 2 tsp sour cream
1/4 tsp white horseradish
1/4 tsp. Dijon mustard
1 Tbsp, plus 1 tsp. mayonnaise
1 Tbsp. plus 1 tsp. scallions, minced, including some of green tops
1 Tbsp, plus 1 tsp. fresh parsley or dill, chopped (for garnish)
Cook beets in boiling water 35-40 minutes, until tender. Drain and rinse under cold running water to cool. Peel and dice.
Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours.
Before serving sprinkle with parsley or dill.
From Velma,.TN
5 1/4 whole beets, trimmed, or use canned ones
2 Tbsp. plus 2 tsp sour cream
1/4 tsp white horseradish
1/4 tsp. Dijon mustard
1 Tbsp, plus 1 tsp. mayonnaise
1 Tbsp. plus 1 tsp. scallions, minced, including some of green tops
1 Tbsp, plus 1 tsp. fresh parsley or dill, chopped (for garnish)
Cook beets in boiling water 35-40 minutes, until tender. Drain and rinse under cold running water to cool. Peel and dice.
Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours.
Before serving sprinkle with parsley or dill.
From Velma,.TN
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