Mediterranean Beet and Yogurt Salad

Name: Mediterranean Beet and Yogurt Salad
Total time: 3 min
Ingredients: 4 medium size beets, roasted; 1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar; 1 teaspoon sugar; 2 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; 1 to 2 garlic cloves (to taste); 1/2 cup thick Greek style yogurt or drained yogurt; 2 tablespoons minced dill

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Total: 3 hours, 10 minutes

Servings: 4

Cost: $5.67 /serving

Author : Martha Rose Shulman

low fat vegetarian

Ingredients

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4 medium size beets, roasted1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar1 teaspoon sugar2 tablespoons extra virgin olive oilSalt and freshly ground pepper to taste1 to 2 garlic cloves (to taste)1/2 cup thick Greek style yogurt or drained yogurt2 tablespoons minced dill

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Instructions

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Step 1

Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.

Step 2

Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.