Cucumber Cups with Roasted Beets and Yogurt Dressing

1. 1

   Preheat the oven to 400F.

2. 2

   Wrap the beet loosely in aluminum foil, sealing the package tightly.

3. 3

   Bake until the beet is tender when pierced, about 1 hour.

4. 4

   When cool enough to handle, peel the beet and cut it into very small, neat dice.

5. 5

   You should have about 1/2 cup.

6. 6

   Place the diced beet in a small bowl and fold in the yogurt, minced dill, and shallots.

7. 7

   Season to taste with salt and white pepper.

8. 8

   Chill well.

9. 9

   Peel the cucumber and cut into 1/2-inch-wide chunks.

10. 10

    You should have about 2 dozen.

11. 11

    Use a melon baller to scoop out the center of each chunk to make room for a filling, taking care not to pierce the bottom and to leave the sides about 1/4 inch thick.

12. 12

    Set the cucumber cups on a serving tray and chill.

13. 13

    Just before filling, season with salt and white pepper.

14. 14

    To serve, spoon 1 teaspoon of the beet mixture into each cucumber cup and garnish with a small sprig of dill.

15. 15

    Serve immediately.

16. 16

    Enjoy with Cakebread Cellars Sauvignon Blanc or another young, dry white wine with good acidity.

* Per serving · 4 servings · Values may vary.