Beet Salad

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For Salad

2-3 medium sized beets

2 tbsp. ponzu soy sauce

1 tbsp. balsamic vinegar

1 teaspoon olive oil

For Garnish

3 tbsp. Greek yogurt

1 tbsp. dill, finely chopped

Boil the beets with skin until they are tender, 20-40 min depending on the beets size.

After boiling, cool the beets in cold water and remove the skin, wipe off water with paper towel.

Cut beets in to pieces and toss in ponzu soy sauce, balsamic vinegar and olive oil.

Mix the yogurt and chopped dill in a different bowl.

Serve the beets and garnish with yogurt and dill.

Beets contain a lot of iron and vitamins. According to latest research beets can also reduce blood pressure.

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