Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Creamy Beet Salad




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




6 medium beets (cooked until tender)
1 red onion, thinly sliced
1/2 cucumber, peeled and sliced
1/2 cup coconut yogurt
1/4 cup mayonnaise (I use light)
2 tablespoons gf red wine vinegar
1 tablespoon gf Dijon mustard
1 teaspoon grated gf prepared horseradish
2 tablespoons dried dill weed
2 teaspoons sugar
salt and pepper

Recipe



Peel and slice beets into a mixing bowl.

Add onion and cucumber.

Mix remaining ingredients in a seperate bowl, add salt and pepper to taste.

Pour over vegetables.

Toss vegetables and dressing lightly to coat.

Refrigerate for at least 2 hours for flavors to blend or overnight.

Serve Chilled, Enjoy!