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Ingredients

• 4 medium beets, scrubbed and leaf stems trimmed to 1 inch
• 5 potatoes, peeled and cubed
• 1/2 cup minced red onions or scallions
• 1 cup nonfat yogurt
• 1/4 cup chopped fresh dill
• 2 teaspoons cider vinegar
• 2 small dill pickles, chopped (about 1/2 cup)
• salt and ground black pepper to taste