- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 cup/250 mL
- Calories:
- 90
- Carbs:
- 20 g
- Fibre:
- 4 g
- Protein:
- 3 g
- Sodium:
- 120 mg
