Sour Cream and Horseradish Beet Salad
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INGREDIENTS 5-1/4 medium beets, trimmed 2 tablespoons plus 2 teaspoons sour cream 1/4 teaspoon white horseradish 1/4 teaspoon Dijon mustard 2 tablespoons mayonnaise 2 tablespoons scallions, minced 2 tablespoons fresh parsley or dill, chopped Cook beets in boiling water 35 to 40 minutes or 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 to 2 hours. Before serving sprinkle with fresh parsley or dill.