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Categories:Viewed: 5 - Published at: 8 years ago
Ingredients
- 1 (8 1/4 oz.) can diced, julienne or sliced pickled beets
- 1/2 c. minced red onion
- 1/2 c. unflavored nonfat yogurt
- salt and pepper
- about 1 c. each broccoli flowerets and carrot, cucumber and thin jicama slices
Method
- Drain beets, reserving 1/4 cup liquid.
- In a food processor or blender, whirl beets and reserved liquid until very smoothly pureed.
- In a small bowl, mix with onion and yogurt.
- Add salt and pepper to taste.
- If making ahead, cover and chill up to 4 hours.
