BEET TZATZIKI

BEET TZATZIKI image

Categories Yogurt

Yield 2.5 cups

Number Of Ingredients 8

4 medium beets
1 tsp. olive oil
1 clove garlic
1/2 tsp. salt, plus more to taste
1 Tbsp. lemon juice
2 cups Greek-style, sheep-milk, or other thick yogurt
Freshly ground black pepper, to taste (optional)
Dill (optional)

Steps:

Preheat oven to 375°. Trim beets and place on a large piece of aluminum foil. Toss with oil, cover with foil and seal into a packet. Put packet on a baking sheet and cook until beets are tender when pierced with a fork, about 30 minutes. Let sit until cool enough to handle but still warm, about 20 minutes. (See How to Roast Beets.) Meanwhile, mince garlic. In a medium bowl, mush garlic with salt. Stir in lemon juice. Add yogurt and stir to combine thoroughly. Peel beets (skins should slip off easily) and shred on the large wholes of a grater (or in a food processor with a grating disc attached). Stir into yogurt mixture. Season with pepper and additional salt, if you like. Add chopped dill, if you like, and/or serve topped with dill sprigs. Serve at room temperature.