Dill & Beet Salad

Prep time: 10min
Total time: 90min
Serves 4
4
medium beets, greens removed
0
2 tbsp
Red Wine Vinegar, divided
30 mL
1/3 cup
finely diced red onion
75 mL
1/4 cup
chopped fresh Dill
60 mL
1/4 cup
plain non-fat yogourt
60 mL
1 tbsp
Pure Honey
15 mL
1 cup/250 mL
calories
90
fat
0.3 g
saturated fat
0.1 g
carbs
20 g
protein
3 g
fibre
4 g
sodium
120 mg

Directions

  1. In 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.

  2. In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 min. to marinate before serving.