- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Total Time
- 1 h 30 m
- Serves
- Serves 4
Ingredients
- 4
- medium beets
- 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
- honey
- 15 mL
Method
Step 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.
Step 2
In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 min. to marinate before serving.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1 cup/250 mL
- Calories:
- 90
- Carbs:
- 20 g
- Fibre:
- 4 g
- Protein:
- 3 g
- Sodium:
- 120 mg
