Dill & Beet Salad
Prep Time
Serves
Cooking Mode
4 medium beets
2 tbsp red wine vinegar, divided
⅓ cup finely diced red onion
¼ cup chopped fresh dill
¼ cup plain non-fat yogourt
1 tbsp honey
4 medium beets
2 tbsp red wine vinegar, divided
⅓ cup finely diced red onion
¼ cup chopped fresh dill
¼ cup plain non-fat yogourt
1 tbsp honey
Directions
1In 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.
2In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 min. to marinate before serving.
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Personal Note
Personal Note
