Thanksgiving Beet Salad with Coriander-Yogurt Dressing


Beet Salad with Coriander-Yogurt Dressing Ingredients: - 4 medium beets, trimmed and scrubbed - 1/2 cup plain yogurt - 1 tablespoon chopped fresh coriander leaves - 1 teaspoon grated lemon zest - 1 tablespoon fresh lemon juice - Salt and pepper to taste


  1. Place beets in a pot and cover them with water. Bring to a boil over high heat, then reduce heat to low and simmer until tender when pierced with a fork, about 30 minutes. Drain well and let cool slightly.
  2. Meanwhile, in a small bowl combine yogurt, coriander, lemon zest, lemon juice, salt, and pepper. Stir until smooth.
  3. When beets are cool enough to handle, peel off their skins using a knife or your fingers. Cut into bite-sized pieces.
  4. Arrange the beet pieces on a serving plate and drizzle with the coriander-yogurt dressing. Serve immediately.