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Mediterranean Beet And Yogurt Salad

Source: Martha Rose Shulman

Prep
Cook
Serves 4people
Ingredients
4
medium size beets, roasted
11
/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1
tsp sugar
2
tbsp extra virgin olive oil
salt and freshly ground pepper to taste
1-2
garlic cloves
1/2
cup thick Greek style yogurt or drained yogurt
2
tbsp minced dill
Directions
1.
Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Cut in wedges or slice into half-moons.
2.
Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
3.
Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
4.
Advance preparation:
5.
The beets can be prepared and marinated 4 or 5 days ahead.
6.
Variation: You may substitute chopped or slivered fresh mint for the dill.

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