Mediterranean Beet Salad

Can you believe this is the third post about beets this year? Here is the first, and second. For most of my life, I have avoided beets whenever possible. 2010 has definitely been a year of learning to love new foods.

After roasting one very large beet in the oven for almost an hour (yes, in this heat!) I peeled the skin and cut the beet into smaller pieces to marinate as directed in this recipe. After a few hours, I served the marinated beets on a bed of lettuce and shredded carrots, topped with a yogurt and dill dressing. The beets in the salad were good, but I think I prefer to eat them warm. Who knows what beet creation will be next!?

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