Beet and Yogurt Salad

This is a pretty simple and nice salad, but I am totally over cooking beets. I ended up with beet juice mostly everywhere. I roasted the beets according to Mark Bittman's technique (wrap in tin foil and peel them afterwards), but peeling the beets after they cook is always a disaster. I may try a different method of roasting (there are a few), but I'll probably be taking a rest from beets for a while - canned beets aren't SO bad.


4 medium size beets, roasted
1.5 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

1. Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.

2. Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.


Original recipe here