Beets with Dilled Cucumber Salsa

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

Preparation

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.