Chobani

Ingredients

4 medium size beets
1 1/2 Tbsp sherry vinegar, white wine vinegar, or cider vinegar
1 tsp sugar
4 Tbsp extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
6oz Plain Chobani Greek Yogurt
2 Tbsp minced dill

Variation: You may substitute chopped or slivered fresh mint for the dill.

Preparation

Place the beets on a baking sheet covered in foil. Drizzle with olive oil to coat and roast in a 425 degree oven for at least 20 minutes or until cooked through (up to 1 hour). Allow beets to rest until cool enough to handle. Peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.

Mash garlic with 1/8 teaspoon salt, to a paste. Stir into the Chobani. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Advance preparation:
The beets can be prepared and marinated 4 or 5 days ahead.

Nutrition Information:
Calories 185; Fat 14g; Sat Fat 2g; Protein 6g; Carbohydrate 11g; Fiber 3g; Sodium 400mg

Courtesy of Elizabeth Kurtz from Gourmet Kosher Cooking