Prep: 10 min, plus refrigeration time.
- 5-1/4 medium beets, trimmed - 2 Tbs. plus 2 tsp. sour cream - 1/4 tsp. white horseradish - 1/4 tsp. Dijon mustard - 1 Tbs. plus 1 tsp. mayonnaise - 1 Tbs. plus 1 tsp. scallions, minced, including some green tops - 1 Tbs. plus 1 tsp. fresh parsley or dill, chopped
Cook beets in boiling water 35-40 minutes 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 1-2 hours. Before serving, sprinkle with parsley or dill.