Total Time
3hrs
Prep 3 hrs
Cook 0 mins

A colorful, creamy vegetable salad.

Ingredients Nutrition

Directions

  1. Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
  2. Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
  3. The beets can be roasted and marinated 4 or 5 days ahead.