Beet and Potato Salad

adapted from Moosewood Restaurant Lowfat Favorites

  • 5 medium beets
  • 5 medium or large potatoes (white, yellow, or red)
  • 1/2 red onion
  • 1/4 cup fresh parsley, chopped
  • 1 cup plain nonfat yogurt
  • 2 dill pickles, chopped
  • 1 tablespoon dried dill (1/4 cup chopped fresh)
  • 1 tablespoon cider vinegar
  • 2 teaspoons grated fresh hoseradish root (or prepared horseradish)
  • salt and fresh ground black pepper to taste


Boil beets until tender (about 45 minutes). Drain, slip off peels, and cut into 1 inch cubes.

While beets are boiling, cut potatoes into 1 inch cubes. Boil until soft (about 20 minutes). Drain.

Place all ingredients in large mixing bowl. Mix well. Chill at least 30 minutes before serving.

Makes 10 1-cup servings.
70 calories per cup

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