Creamy Beet Salad - cooking recipe

Ingredients

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

Preparation

Peel and slice beets into a mixing bowl.
Add onion and cucumber.
Mix remaining ingredients in a separate 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!
Note: Cook time is for boiling beets.