This wildly colorful salad gets a kick from tangy mustard mixed with cool Greek yogurt. Serve at your next summer brunch for a unique starter course.


  • 4 medium beets
  • 1 cup Greek low-fat yogurt
  • 1 T. olive oil
  • 1 tsp. Colman’s Original Prepared Mustard
  • Dill sprigs for garnish
  • Warm pita bread to accompany


Step 1

Trim beets of stems and root, scrub well.

Step 2

Wrap in foil and bake at 375 degrees until tender.

Step 3

Cool until you are able to handle then peel off skin. Use beets while still warm for best results.

Step 4

Slice into rounds (alternating gold and red if using) and arrange on a serving platter.

Step 5

Whisk yogurt, mustard, and olive oil together

Step 6

Pour yogurt mixture into center of beet rounds and garnish with dill.

Step 7

Serve immediately with warm pita bread as a starter course.