Russian "Vinegret" Beet Salad ♥

Here's a low fat version of my Grandma Katrina's russian beet salad called "vinegret" enjoy!

Ingredients:

• 1 lb cooked beets, peeled and diced
• 1/4 cup sour cream fat free
• 4 tbs mayonnaise fat free
• juice of half a lemon
• 2 tsp sugar
• salt and pepper to taste
• 1 handful chopped fresh dill or parsley for garnish
• 1-2 scallions
• 1-2 dill pickles
• 1 hard boiled egg
• 1 small cucumber peeled and cubed
• extra virgin olive oil

Directions:
 Bring some water to a boil,(boil beets like you would potatoes) put beets in the pan and simmer until the beets are tender  easily pierced with a knife--45 minutes to an hour. Let it cool.

Cube the beets  into a salad bowl. Add the following,  cubed, 1 small, peeled cucumber;(I substituted the cucumber for potatoes in the original recipe for a lower fat version) 1-2 scallions; 1 hardboiled egg; 1-2 good dill pickles; and a handful of fresh dill

For the dressing, I used a combo of a little extra virgin olive oil, juice of half a lemon, fat free sour cream, fat free mayo, salt and pepper.and a pinch of sugar.  ( about 3-4 tablespoons, I usually eyeball it.)

Mix all ingredients together, chill for at least 20 minutes before serving and enjoy! ♥