8 medium beets
50 ml cider vinegar 1/4 cup
1 garlic clove, minced
10 ml honey 2 tsp
1 salt 1/4 tsp
125 ml red onion, finely chopped 1/2 cup
2 green onions, finely chopped
1 cucumber, peeled, seeded & minced
2 eggs, hard boiled & chopped
25 ml fresh dill, minced 2 tbsp
250 ml yogurt 1 cup
black pepper
Trim beets and place in a medium-large saucepan. Cover with water and bring to a boil. Cook for about 25 minutes or until tender enough for a fork to slide in easily.
Meanwhile, combine vinegar, garlic, honey and salt in a medium-large bowl.
Rinse cooked beets under cold running water as you rub off their skins. Chop into 1/2 inch (1 cm) cubes and add them, still warm, to the vinegar mixture. Stir and let stand about 30 minutes. Add the remaining ingredients, seasoning to taste with black pepper. Mix well, cover tightly and chill until very cold.
Serves 4