Beet And Yogurt Salad From Turkey

• 4 medium beets, roasted
• 1 1/2 tablespoons sherry wine vinegar
• 1 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 2 garlic cloves, ground in a morter and pestle with a pinch of salt
• 1/2 cup yogurt, drained
• 3 tablespoons fresh dill, minced

1. Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
2. Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
3. The beets can be roasted and marinated 4 or 5 days ahead.

beets, sherry wine vinegar, sugar, extra virgin olive oil, salt, garlic, yogurt, fresh dill

Taken from www.food.com/recipe/beet-and-yogurt-salad-from-turkey-513831 (may not work)