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Dill

Dill & Beet salad

Vegetables and salads | Easy | 1 hour
Vegetables and salads
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 50
  • Lipides 0 %
    • Saturated fat  0 g
    • ++ Trans fat 0 g 0 %
  • Cholesterol 0 mg
  • Sodium  50 mg 2 %
  • Carbohydrate 12 g 4 %
    • Fibre  1 g 4 %
    • Sugars  10 g
  • Protein 2 g
    • Vitamin A 0 %
    • Vitamin C 6 %
    • Calcium 4 %
    • Iron 4 %
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Recipe details

Ingredients

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Directions

  1. In a large saucepan, simmer beets in 8 cm (3 in.) of water and half the vinegar, covered. Cook until beets are tender and can be pierced with a paring knife, about 40 minutes. Uncover and cool beets in the cooking liquid, about 20 minutes. Peel and cut beets into 1 cm (1/2-in.) cubes.
  2. In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 min. to marinate before serving.

CHEF'S SECRET: Refreshing dill is a classic complement – and colour contrast – to beets and yogurt in this cooling salad.

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