Instructions: In medium bowl, combine cucumber, dill, onion, yogurt and vinegar; mix well. Cover and chill until ready to use.

Leave root and 1 inch of stem on beets; scrub with brush. Place in medium saucepan and cover with water. Bring to a boil, cover, reduce heat and simmer until tender, about 45 minutes. Drain and rinse with cold water. Drain again and let cool. Trim off roots and rub off skins. Cut beets into 1/4-inch slices.

Arrange beets evenly on each of 4 lettuce-lined plates. Top each serving with 1/4 cup cucumber mixture.

This recipe yields 4 servings.

Comments: For an attractive presentation, use a combination of red and yellow beets in this dish. Choose beets that are smooth and firm; small ones are generally sweeter. If greens are still attached, they should look fresh, not wilted. Cut green tops off one inch above the root. Rinse and dry the greens well and enjoy them steamed or raw in salads. Store beets up to one month in the refrigerator.

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