Prep time: 30 minutes
Cook time: 25 minutes
Bill Elliott of Chico was looking for beet recipes. We featured four recipes last week and have four more today. This recipe comes from Kathy Davis of Rocklin, who says it's a family favorite both for the fresh flavors and the beautiful red color.
6 cups quartered small red potatoes (about 2 pounds)
1 pound beets, tops trimmed (about 4 cups)
Salt, to taste
1 cup diced red onion
½ cup minced fresh dill
18 to 24 pitted black olives, sliced in half lengthwise
½ cup mayonnaise
¼ cup plain yogurt
¼ cup sour cream
Cook potatoes in boiling water to cover just until tender, about 10 minutes. Drain and cool.
Cook the beets in boiling water to cover until tender, 12 to 15 minutes. Drain, cool and slip off or peel the skin. Cut beets into 1-inch cubes.
Gently combine potatoes and beets in a large bowl along with salt, onion, dill and olives. Whisk together mayonnaise, yogurt and sour cream. Fold dressing into salad. Serve chilled or at room temperature.
Per serving: 278 calories; 4 grams protein; 33 grams carbohydrates; 14 grams fat (3 saturated, 1 monounsaturated, 0 polyunsaturated, 10 other); 13 milligrams cholesterol; 321 milligrams sodium; 3 grams fiber; 7 grams sugar; 46 percent calories from fat.