Vegetable Salad


2 medium beets or 1 16-ounce can beets
3 medium boiling potatoes
2 medium carrots
3 small dill pickles, diced
1/2 cup chopped scallions, white part only
1/4 cup finely chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 eggs, hard boiled, coarsely chopped
1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons bottled horseradish
1 tablespoon lemon juice
1/2 teaspoon sugar
freshly ground black pepper


Cook beets, remove skins, and cut into ½-inch dice. Peel potatoes and carrots and cook until each vegetable is tender but not mushy (about 20 minutes for potatoes and 10 minutes for carrots). When cool, cut into ½-inch dice. In a large bowl combine beets, potatoes, carrots, pickles, scallions, and dill. Toss vegetables gently, season with salt and pepper, and add hard-boiled eggs. Cover and refrigerate to chill thoroughly before serving.

For dressing: Combine yogurt, mayonnaise, horseradish, lemon juice, and sugar in a blender, and mix until smooth. Season to taste with pepper. Pour dressing over the vegetables and chill until served.


6 servings

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