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
Trim beets of stems and root, scrub well.
Wrap in foil and bake at 375 degrees until tender.
Cool until you are able to handle then peel off skin. Use beets while still warm for best results.
Slice into rounds (alternating gold and red if using) and arrange on a serving platter.
Whisk yogurt, mustard, and olive oil together
Pour yogurt mixture into center of beet rounds and garnish with dill.
Serve immediately with warm pita bread as a starter course.