Ingredients
- 1 medium red or golden beet
- 3 tbsp whole-milk yogurt
- 1 tsp dill & dill sprigs for garnish (minced)
- 1 tsp shallots (finely minced)
- Kosher salt and freshly ground pepper
- 1 American or English hothouse cucumber
Directions
Step 1
Preheat the oven to 400°F. Wrap the beet in a loose aluminum-foil package, sealing the package tightly. Bake until the beet is tender when pierced, about 1 hour. When cool enough to handle, peel the beet and cut it into very small, neat dice. You should have about 1/2 cup.
Step 2
Place the diced beet in a small bowl and fold in the yogurt, minced dill, and shallots. Season to taste with salt and pepper. Chill well.
Step 3
Peel the cucumber and cut into 1/2-inch-wide chunks. You should have about 2 dozen. Use a melon baller to scoop out the center of each chunk to make room for a filling, taking care not to pierce the bottom and to leave the sides about 1/4-inch thick. Set the cucumber cups on a serving tray and chill. Just before filling, season with salt and white pepper.
Step 4
To serve, spoon about 1 teaspoon of the beet mixture into each cucumber cup and garnish with a small sprig of dill. Serve immediately.
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