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Prep Time
10 mins
Cooking Time
30 mins
Total Time
1 h 30 m
Serves 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
15 mL


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
20 g
4 g
3 g
120 mg
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