Beet And Yogurt Salad

• 2-1/2 cups Non-fat Plain Yogurt
• 1/4 cups Water
• 1 teaspoon Salt Or Enough For Flavor
• 1 teaspoon Pepper
• 1 Tablespoon Oil
• 1 teaspoon Mustard Seeds
• 1 whole Shallot, Sliced
• 1/2 teaspoons Minced Ginger
• 1 whole Serrano Pepper, Stem And Seeds Removed, Diced
• 1 can 14 Oz Can Whole Beets, Drained And Sliced Into Thin Matchsticks

1. In a medium sized bowl whisk together the yogurt, water, salt and pepper until mixture is smooth. Set aside.
2. In a skillet on medium flame, heat oil. Add the mustard seeds and allow seeds to temper and start to pop. Mix in shallot, ginger and Serrano pepper. Stir in sliced beets. Fry on medium-high, frequently stirring, until all ingredients are cooked through and slightly crisp, about 7 minutes.
3. Take skillet off heat. Set aside for a few minutes for the extreme heat to subside. Then add the mixture into the yogurt mixture and combine.

nonfat plain yogurt, ubc, salt, pepper, oil, mustard seeds, shallot, ginger, serrano pepper, beets

Taken from tastykitchen.com/recipes/salads/beet-and-yogurt-salad/ (may not work)