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| What You Need: |
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2 bunches beets (to make 2 or more cups diced)
¼ cup water
2/3 cup low-fat yogurt
2 teaspoons fennel seeds
1 teaspoon sugar
4 teaspoons lemon juice
Salt and pepper to taste
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| How To Cook: |
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1. Cook beets in a covered casserole in the microwave oven until barely tender. Time varies with the size and amount of beets.
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2. Put smaller beets in the center of the dish and the larger ones around the edge. Cook, peel, and dice.
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3. Crush the fennel seeds with a hammer. Mix diced beets with all ingredients. Chill. Serve on a bed of lettuce leaves.
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