Beet & Yogurt Salad

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We still have some of the vegetables left from our fall/winter CSA storage share.  I've been keeping them in the special green produce storage bags.  I bought some at our local food co-op (Willy Street) and then ordered more on line.  I'm not sure of the brand name, but they really do help to keep produce fresher longer.  I have found that they collect a lot of moisture so I usually add a paper towel to the bag with the produce.  Has anyone else tried them?  If so, what do you think?

Some of the vegetables we have left are beets.  This is a very good salad using beets.  Kind of like pickled beets with some extra pizazz. 

4 medium size beets or about 1#, roasted and peeled
1 1/2 tablespoons sherry vinegar (or whatever kind you have available)
1 teaspoon sugar
2 tablespoons olive oil
1 large clove garlic or 2 small
salt & peeper to taste
1/2 cup Greek yogurt
2 or more tablespoon chopped fresh dill

Roast the beets, peel and cut in slices or wedges.  Stir together the vinegar, sugar, olive oil and salt and pepper.  Toss with the warm beets and allow to marinate for 2-3 hours at room temperature.
Chop the garlic in small food processor or put through a garlic press. Combine with the yogurt and 1/2 the dill.  Add salt & pepper to taste.  Add the leftover beet marinade to the yogurt dressing to taste.
Make a bed of salad greens, top with the beets, top with the yogurt dressing. Top with additional dill.  There is probably enough yogurt dressing that you won't need anything else. 

In season, mint could be substituted for the dill.

Adapted from a New York Times recipe

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