Ruby Vegetable Dip - cooking recipe

Ingredients

1 (8 1/4 oz.) can diced, julienne or sliced pickled beets
1/2 c. minced red onion
1/2 c. unflavored nonfat yogurt
salt and pepper
about 1 c. each broccoli flowerets and carrot, cucumber and thin jicama slices

Preparation

Drain beets, reserving 1/4 cup liquid.
In a food processor or blender, whirl beets and reserved liquid until very smoothly pureed.
In a small bowl, mix with onion and yogurt.
Add salt and pepper to taste.
If making ahead, cover and chill up to 4 hours.