About this recipe:This colourful salad is packed full of flavour. It's perfect for summer barbecues and dinner parties. Freshly cooked beetroots are tossed with red onion and cucumber in a light and creamy dressing.
Makes: 4 - 6 servings
6 medium beetroots
1 red onion, thinly sliced
1/2 cucumber, sliced
5 tablespoons natural yoghurt
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon horseradish
2 tablespoons dried dill
1/3 teaspoon salt
1/3 teaspoon ground black pepper
Prep:20min › Cook:45min › Extra time:2hr chilling › Ready in:3hr5min
Scrub, top and tail beetroots. Boil in salted water about 45 minutes or until tender. Drain hot water from pot and fill with cold water. Set aside until beetroots are cool enough to handle.
Slice beetroots thinly and transfer to a salad bowl. Add onion and cucumber.
In separate bowl, combine yoghurt, mayonnaise, vinegar, mustard, horseradish, dill and salt and pepper. Pour over vegetables and toss to combine. Refrigerate 2 hours or overnight. Serve chilled.