PREPARATION: 45 min
5 medium cooked beets, peeled and chopped
1 cup sliced pink radish
6 hard boiled eggs, chopped
2 cups sliced cucumber
2 cups low fat plain Greek yogurt
6 cups cold vegetable stock or boiled water
1 cup chopped parsley
1/2 cup chopped dill
1/3 cup chopped green onion
pink salt and freshly ground pepper to taste
In a large bowl, mix together cold stock and yogurt.
Add the beets, eggs, cucumber, radish, parsley, dill and scallion.
Season with salt and pepper to taste and chill for at least two hours
for all the flavors to unify.