Dilled Beets With Cucumber Salsa

By á-170456

Ingredients

• 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 - (1 1/2 lbs)
• Lettuce leaves for serving

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.

Per Serving: 93 Cal; 4g Prot; 1g Total Fat (0 Sat. Fat); 20g Carb.; 1mg Chol; 139mg Sod.; 4g Fiber.