Recipe: Beet Salad (using sour cream, mayo, Dijon and horseradish)

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