Beets have been one of my very favorite foods since childhood. I found this recipe at AllRecipes.com and totally fell in love. Kind of a weird purple color but oh, so yummy as an alternative to those same old, same old, potato salads at summer BBQs!
DIRECTIONS 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 BEST overnight. Serve chilled.