- In a large saucepan, simmer beets in 8 cm (3 in.) of water and half the vinegar, covered. Cook until beets are tender and can be pierced with a paring knife, about 40 minutes. Uncover and cool beets in the cooking liquid, about 20 minutes. Peel and cut beets into 1 cm (1/2-in.) cubes.
- In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 min. to marinate before serving.
CHEF'S SECRET: Refreshing dill is a classic complement – and colour contrast – to beets and yogurt in this cooling salad.