Beet Salad with Yogurt, Lime, & Dill

This filling salad is both refreshing and earthy, combining the richness of our whole-milk yogurt with the brightness of lime and dill. A base of roasted beets lends some sweetness to the mix making for a perfect lunch or light supper!

Beets with Yogurt, Lime, & Dill

To Roast Beets:

Preheat oven to 400°F and place a rack in the middle position

Trim off any greens and scrub beets
Wrap beets in foil, making a tight seal but leaving plenty of airspace
Place foil packet on a cookie sheet to catch any juices that may escape
Roast in oven for 50-60 minutes, checking every 20 minutes for doneness
Allow beets to cool before peeling

Ingredients

One bunch of beets, roasted (instructions above)
Butterworks Whole Plain Yogurt
Olive oil
One bunch dill, roughly chopped with some large pieces set aside
2 Limes
2 Garlic cloves, chopped
Fresh ground pepper

Instructions

PREPARE BEETS

Peel roasted and cooled beets and slice into thick wedges
Spread beets over a plate and drizzle with olive oil and the juice of one lime

MAKE DRESSING

Mix Together:

1 1/2 Cups Butterworks Whole Plain Yogurt
3 Tbsps olive oil
Chopped garlic
Zest of one lime

ASSEMBLE SALAD

Spoon dressing over roasted beets
Sprinkle with chopped dill, garnishing with a few larger pieces
Grind fresh pepper over the plate