Roasted Red Beets with Cured Japanese Ume Plum & Yogurt Sauce
Try this antioxidant-rich recipe of roast beets dressed in a tangy sour plum and yogurt sauce
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Ingredients
- 2 medium red beets, scrubbed
- 1/2 tsp salt
- 1 big Japanese pickled ume plum, finely chopped
- 1/2 cup (120 ml) plain yogurt
- 2 Tbsp (30 ml) light olive oil
- 2 Tbsp (30 ml) red wine vinegar
- A few sprigs of dill for garnish
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