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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Inspired by a love of Greek flavors and American vegetables. For me, its a new way to eat beets, a vegetable that gets a bum rap in my opinion. Ingredients:
3 beets |
1 (15 ounce) can corn |
3 medium white potatoes |
1 large cucumber |
1 teaspoon fresh onion, minced |
3 tablespoons olive oil |
1 tablespoon vinegar |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 cup plain greek yogurt |
1 cup plain sour cream |
1 1/2 teaspoons fresh dill |
1 teaspoon honey or 1 teaspoon raspberry preserves |
Directions:
1. To prep the vegetables, peel and boil fresh beets about 15 minutes. Drain under cold water and place in large salad bowl.
2. While beets are cooking, cube potatoes to 1/2 inch. Boil for 12 minutes. Drain under cold water and place in the bowl.
3. Cook corn in microwave on high about 3-4 minutes. Drain and place in the bowl. Place the bowl in refrigerator to cool while preparing the dressing.
4. To prepare dressing, first mince the garlic and dill. Combine with the rest of the dressing ingredients and mix well.
5. Peel the cucumber. Remove the vegetables from the refrigerator. Cube, dice, or slice the beets, potatoes, and cucumber and return to the bowl.
6. Mix the dressing with the salad just before serving. Store separately. Enjoy!
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