09-23-2004, 01:40 PM
Prep: 10 min, plus refrigeration time. [ul] [li]5-1/4 medium beets, trimmed [li]2 Tbs. plus 2 tsp. sour cream [li]1/4 tsp. white horseradish [li]1/4 tsp. Dijon mustard [li]1 Tbs. plus 1 tsp. mayonnaise [li]1 Tbs. plus 1 tsp. scallions, minced, including some green tops [li]1 Tbs. plus 1 tsp. fresh parsley or dill, chopped[/li][/ul]
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.
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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.
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