Mediterranean Beet and Yogurt Salad

1. 1

   Roast the beets, peel and cut in wedges or slice into half-moons.

2. 2

   Stir together the vinegar, sugar, olive oil, and salt and pepper to taste.

3. 3

   Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.

4. 4

   Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste.

5. 5

   Stir into the yogurt.

6. 6

   Stir in half the dill.

7. 7

   Add salt and pepper to taste.

8. 8

   Drain the beets and stir some of the marinade into the yogurt (to taste).

9. 9

   Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top.

10. 10

    Sprinkle on the remaining dill, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.