Dilled Beets With Cucumber Salsa

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Dilled Beets With Cucumber Salsa

 

1 medium cucumber, peeled, chopped

2 tablespoons chopped fresh dill

1 tablespoon chopped red onion

2 tablespoons plain low-fat yogurt

1 tablespoon red wine vinegar

3 medium fresh beets

lettuce leaves for serving

 

In medium bowl, combine cucumber, dill, onion, yogurt and vinegar; mix well.

Cover and chill until ready to use.

Leave root and 1 inch of stem on beets; scrub with brush. Place in medium

saucepan and cover with water. Bring to a boil, cover, reduce heat and simmer

until tender, about 45 minutes. Drain and rinse with cold water. Drain again and

let cool. Trim off roots and rub off skins. Cut beets into 1/4-inch slices.

Arrange beets evenly on each of 4 lettuce-lined plates. Top each serving with

1/4 cup cucumber mixture.

Makes 4 servings.

 

 

 

 

 

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