Simply delicious beet salad

As you may have witnessed in my last few posts, I'm going through a major love affair with beets. I haven't yet built up the courage to buy my own fresh-picked beets and roast them at home in the oven, but for these simple recipes, store-bought, pre-roasted beets will work just fine.

In any case, it was the end of the week, and our fridge was nearly empty. I needed something light and healthy to make as an appetizer for Sébastien and myself, so I grabbed what was left on the bottom shelves -- a package of beets, one plain greek yogurt, and a bundle of chives. A simple, but promising start. I hesitated about the greek yogurt, since salads here in France are almost inevitably served with some kind of vinaigrette, but I thought that a cool, creamy yogurt sauce would be a nice change. (Sébastien, predictably, complained a bit when he saw his plate - "You know, Flora, beet salads should be served with a vinaigrette" - but he changed his tune once he tasted my creation.) I think you'll agree.

I made two individual salads, with the greek yogurt served on the side in a small glass dish; this could also make a delicious hors d'oeuvre for a cocktail party, with the beets cut into cubes and speared with toothpicks and a larger bowl of the yogurt sauce on the side. The sauce could also be used for other occasions - it would make a nice topping for baked potatoes or as a dipping sauce for other raw vegetables.

Beet salad with creamy chive sauce

Serves 2

3 beets

1 small container greek yogurt (approx. 6 oz.)

fresh chives, chopped into 1/4-inch pieces

salt and pepper

Slice the beets into thin slices and arrange on two plates. Spoon greek yogurt into a bowl and season to taste with fresh chives, salt and pepper. Mix well. Sprinkle remaining chives over beet slices. Serve beets with yogurt sauce drizzled over the top, or served in a small bowl to the side.

And really -- it's that easy. Bon appetit!