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Beets with Dilled Cucumber Salsa

Yield 4 servings

Ingredients

  • 1 cup finely chopped cucumber
  • 2 tablespoons minced fresh dill
  • 1 tablespoon chopped red onion
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon salt
  • 1 1/2 pounds beets (about 3)
  • 4 lettuce leaves

Nutrition Information

  • calories 63
  • caloriesfromfat 6 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.8 g
  • carbohydrate 13.2 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 171 mg
  • calcium 50 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl; stir well. Cover and chill.

  2. Leave root and 1 inch of stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices.

  3. Arrange beet slices on each of 4 lettuce-lined plates; top each serving with 1/4 cup salsa.