Beet salad recipes?

I heard about a recipe for a salad using beets, peas, hard-boiled eggs and mayo. Anyone know of a recipe like this?Beet salad recipes?
This is for fresh Beets, if using canned then omit that part of the process, toss in a handful of peas and hard cook your eggs, they'll blend in great:





Creamy Beet Salad





INGREDIENTS:


6 medium beets


1 red onion, thinly sliced


1/2 cucumber, sliced


5 tablespoons plain yogurt


2 tablespoons mayonnaise


1 tablespoon red wine vinegar


1/2 teaspoon prepared Dijon-style mustard


1/2 teaspoon prepared horseradish


2 tablespoons dried dill weed


1/3 teaspoon salt


1/3 teaspoon ground black pepper





Prep:


Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.


Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.


In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.Beet salad recipes?
HERE ARE SOME BEET SALAD RECIPES SITES:





http://allrecipes.com/Recipe/Creamy-Beet鈥?/a>





http://robbiehaf.com/Recipes/B/328.htm





http://www.metrokc.gov/health/nutrition/鈥?/a>





http://frenchfood.about.com/od/vegetable鈥?/a>





http://www.taunton.com/finecooking/recip鈥?/a>





http://www.fatfree.com/recipes/salads/be鈥?/a>





http://www.care2.com/channels/solutions/鈥?/a>





ENJOY!
Beet Root Salad











3 cups canned sliced beets, drained


1 red onion, sliced julienne


1/4 cup chopped fresh parsley leaves


1/4 cup red wine vinegar


1/4 salad or grapeseed oil


Salt and pepper





Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.











Pickled Beet Salad





Pickled Beets:


2 pounds beets, trimmed and washed


1 onion, sliced


1 garlic clove, sliced


1 cup cider vinegar


1/4 cup sugar


1 tablespoon cardamom seeds


1 tablespoon whole cloves


1/4 teaspoon salt


2 pickled gherkins, chopped


1 apple, peeled and chopped


1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish)


1/3 cup sour cream


1/4 teaspoon salt


1/2 teaspoon sugar





Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.


Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)





In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.