Dill & Beet Salad

  • Prep Time 10 min
  • Total Time 1 h 30 min
  • Marinate Time 30 min
  • Serves 4

Ingredients

  • 4 medium beets
  • 2 tbsp red wine vinegar, divided 30 mL
  • 1/3 cup finely diced red onion 75 mL
  • 1/4 cup chopped fresh dill 60 mL
  • 1/4 cup plain non-fat yogourt 60 mL
  • 1 tbsp honey 15 mL

Directions

  • Step 1

    In a large saucepan, simmer beets in 3 in. (8 cm) water and half of the vinegar, covered. Cook until beets are tender and can be pierced with a paring knife, about 40 min. Uncover and cool beets in the cooking liquid, about 20 min. Peel and cut beets into 1/2-in. (1 cm) pieces.

  • Step 2

    In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 min. to marinate before serving.

Nutrition Facts

  • Nutrition Description 1 cup/250 mL
  • Calories 90
  • Fat 0.3 g
  • Saturated Fat 0.1 g
  • Carbs 20 g
  • Protein 3 g
  • Fibre 4 g
  • Sodium 120 mg