Beet And Yogurt Salad From Turkey - cooking recipe

Ingredients

4 medium beets, roasted
1 1/2 tablespoons sherry wine vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
salt and pepper
2 garlic cloves, ground in a morter and pestle with a pinch of salt
1/2 cup yogurt, drained
3 tablespoons fresh dill, minced

Preparation

Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
The beets can be roasted and marinated 4 or 5 days ahead.