Beet Salad with Yogurt-Dill Dressing

Inspired by a weekend in Philly with some amazing friends and food, I came home to cook up a Mediterranean style feast: homemade pita bread, fennel salad, tabouleh, limas stewed with tomatoes, and (my favorite) a roasted beet salad.

– 3 medium beets
– 1 green onion, minced
– ¼ cup minced dill
– 1 small clove garlic, minced fine
– ½ cup yogurt (I used raw goats milk yogurt!)
– Lemon juice to taste
– Salt/pepper
– ¼ cup chopped, toasted walnuts

Wrap beets in foil and roast at 350 for 1 hour until tender when pierced with a knife. Let cool, then slip the skins off with your hands. Cut beets into a small dice and mix together with remaining ingredients, seasoning to taste with salt and pepper and lemon juice. Enjoy!


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