Beet and Apple Salad

American Food, 1975

20 minutes — 4 Servings

Ingredients

1⁄2	cup	heavy cream
1⁄4	cup	sour cream
1⁄4	cup	yogurt
4	medium	beets (cooked)
2	medium	tart apples (peeled and cored)
3⁄4	cup	mayonnaise
1⁄2	teaspoon	prepared mustard
2	tablespoon	parsley (or fresh dill - chopped)
		salt
		ground black pepper

Instructions

Mix the cream, sour cream and yogurt early and let stand at room temperature for several hours. Diced beets and apples into equal sized pieces. Mix mayonnaise and cream mixture, blended mustard and parsley or fresh dill. Toss with beets and apples. Taste, and add a little salt and a few turns of pepper grinder, as needed.