Fold in yogurt and pepper. Top with the beet wedges and herbs and drizzle with the vinegar mixture. Cover and let stand at room … In a small bowl, season the yogurt with salt. Allow the beets to cool and chop them to the desired size Make the vinaigrette and carefully toss the beets in it. Let stand for 5 minutes.
Dollop the salted yogurt onto serving plates. Garnish with the yogurt … How to make this Salad: Boil or Roast the beets until tender but not mushy. Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Do this gently as to not mush the beets.
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