Dilled Beets with Cucumber Salsa

• 1 medium cucumber, peeled and chopped
• 2 Tbs. chopped fresh dill
• 1 Tbs. chopped red onion
• 2 Tbs. plain low-fat yogurt
• 1 Tbs. red wine vinegar
• 3 medium fresh beets (1 1/2 lbs.)
• lettuce leaves

1. In medium bowl, combine cucumber, dill, onion, yogurt and vinegar; mix well.
2. Cover and chill until ready to use.
3. Leave root and 1 inch of stem on beets; scrub with brush.
4. Place in medium saucepan and cover with water.
5. Bring to a boil, cover, reduce heat and simmer until tender, about 45 minutes.
6. Drain and rinse with cold water.
7. Drain again and let cool.
8. Trim off roots and rub off skins.
9. Cut beets into 1/4-inch slices.
10. Arrange beets evenly on each of 4 lettuce-lined plates.
11. Top each serving with 1/4 cup cucumber mixture.

cucumber, dill, red onion, yogurt, red wine vinegar, fresh beets, lettuce leaves

Taken from www.vegetariantimes.com/recipe/dilled-beets-with-cucumber-salsa/ (may not work)