Beets with Horseradish

14 to 18 small beets
½ cup plain yogurt
2 Tbsp mayonnaise
2 Tbsp snipped fresh chives
2 tsp grated horseradish (preferably fresh)
½ tsp whole-grain mustard
Salt and pepper
Chives, to garnish

Preheat oven to 350F. Carefully rinse beets to remove any dirt. Trim stems to about 2 inches. Dry well.In a small roasting pan, place beets. Cover loosely with foil and bake 2-¼ hours or until skins wrinkle to the touch and beets are tender.

Meanwhile, in a small bowl, mix all remaining ing. together. Adjust seasoning and refrigerate 2 hours. Cool cooked beets a few min. and peel away skins. Serve at once with horseradish cream, garnished with
chives.

Makes 6 servings