Roasted Beets with Greek Yogurt
If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.
- 4 medium size beets -
- 1½ tablespoons vinegar
- 1 teaspoon Splenda
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- ½ cup Greek yogurt
- 2 tablespoons fresh dill
- Place beets on foil, rub with 1 teaspoon olive oil, season with salt & pepper, and roast at 350 until soft, 45 to 60 minutes. Cool to room temperature, peel and slice.
- Blend vinegar, Splenda, remaining olive oil, garlic, yogurt, and dill. Season with salt and pepper. Spoon over sliced beets.
Serving size: Serves 4