Potato Beet Salad

from Moosewood Restaurant Low Fat Favorites

4 medium beets, scrubbed and trimmed from leaves
5 potatoes peeled and cubed
1/2 cup minced onions or scallions
1 cup nonfat yogurt
1/4 cup chopped fresh dill
2 tsp cider vinegar
2 small dill pickles, chopped
2 tsp horseradish (optional)
1 tsp sugar (optional)
salt and ground black pepper to taste

In a covered pot boil the beets in plenty of water until tender, 40-60 minutes. Meanwhile in a separate pot boil the potatoes in lightly salted water for about 20 minutes, just until soft. Drain the potatoes and set aside to cool. When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water. When they have cooled enough to handle peel off the skins and chop them into bite sized pieces. In a serving bowl mix together the beets, potatoes, onions, yogurt, dill, vinegar, pickles and if using horseradish and sugar. Add salt and pepper to taste and chill for at least 30 minutes.

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