Gingered Beets With Lemon Yogurt Dressing
Snag those canned beets from the back of the cupboard and whip up this sassy salad.
- 3 tablespoons vegetable oil
- ½ cup frozen chopped onion
- 1 teaspoon bottled minced garlic
- 1 teaspoon ground ginger
- 2 14-ounce cans whole or sliced beets, drained and rinsed
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 8-ounce container lemon yogurt
In a large skillet over medium heat, heat the vegetable oil.
Add the onion, garlic and ginger and cook until the onions are tender, about five minutes.
Add the beets, salt and pepper, stirring well to mix.
Remove from heat and transfer to a large serving bowl to cool.
Refrigerate until ready to serve.
Just before serving, pour the lemon yogurt over the beets; toss well to mix.
- For a nice variation, substitute a vinaigrette composed of ¼ cup lemon juice and ¼ cup olive oil for the lemon yogurt.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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