Russian Beet Salad

• 8- 2 1/2 inch beets
• 1/4 c. cider vinegar
• 1 med. clove garlic, minced
• 1-2 tsp. honey
• 1/2 tsp. salt
• 1/2 c. minced red onion
• 2 green onions, minced
• 1 med. cucumber, minced
• 2 hardboiled eggs, chopped
• 2 tbsp. minced fresh dill or 2 tsp. dried dill
• 1 c. firm yogurt
• freshly ground pepper

1. Trim the beets, cover with water and bring to a boil. Cook for about 25 min. or until tender.
2. Combine vinegar, garlic, honey and salt.
3. Rinse cooked beets under cold running water as you rub off their skins. Chop into 1/2 inch pieces and add them, still warm, to the vinegar mixture. Stir and let stand for 30 min.
4. Add the remaining ingredients, seasoning to taste with black pepper. Mix well, cover tightly, and chill until cold.

beets, cider vinegar, clove garlic, honey, salt, red onion, green onions, cucumber, eggs, dill, firm yogurt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/russian-beet-salad-50065704 (may not work)