Savory Beet and Cucumber Yogurt Parfait - Patricia Bannan, MS, RDN

Ingredients

• 12 ounces cooked red beets, chilled and quartered
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/8 teaspoon sea salt
• 2 cups low-fat plain Greek yogurt
• 1/2 cup cucumber, chopped into 1/2-inch cubes
• 1 ounce feta cheese, crumbled
• 3 cups microgreens, such as micro cilantro or micro basil
• freshly ground black pepper, if desired