Chilled Beet Salad - cooking recipe

Ingredients

8 medium beets, cooked and peeled (see NOTE)
1/4 cup sour cream
1 teaspoon prepared white horseradish
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced scallions
2 tablespoons chopped fresh dill

Preparation

NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
Slice, dice or chop the beets. I usually cube them into 1/2 size.
Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
Refrigerate for 1-2 hours.