Roasted Beet and Potato Salad

1 lb small beets, scrubbed and tops and roots trimmed (maybe 10 beets?)
3 medium red potatoes, diced
2 T olive oil
1/2 cup Mediterranean yogurt
1/4 cup chopped fresh dill weed
salt and pepper (to taste)

Preheat oven to 425º. Place beets in a small baking dish. Cover tightly with foil. Toss diced potatoes with olive oil, and place on a baking sheet. Place both potatoes and beets in the oven. Roast the potatoes for approximately 25-30 minutes, or until browned and tender. Roast beets for about 1 1/4 hours, or until a knife slides through them easily. Allow beets to sit until cool enough to handle. Peel away skins, and dice into quarters. Toss potatoes and beets with yogurt and dill. Season with salt and pepper. Serve chilled or at room temperature.

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