Beets with Dilled Cucumber Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 cup finely chopped cucumber

2 tablespoons minced fresh dill

1 tablespoon chopped red onion

2 tablespoons plain low-fat yogurt

1 tablespoon red wine vinegar

1/4 teaspoon coarsely ground black pepper

1/8 teaspoon salt

1 1/2 pounds beets (about 3)

4 lettuce leaves

Directions:

1. Combine first 7 ingredients in a small bowl; stir well. Cover and chill.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices.
3. Arrange beet slices on each of 4 lettuce-lined plates; top each serving with 1/4 cup salsa.

By RecipeOfHealth.com