THICK YOGURT WITH BEETS, GARLIC AND DILL

Thick Yogurt With Beets, Garlic and Dill image

Ana Sortun of Oleana restaurant, in Cambridge, Mass., created a menu based on the traditional cooking of the Eastern Mediterranean, especially Turkey and Greece, with many influences of spice and seasoning from the Arab world. She has created surprising but successful dishes like parsnip hummus; this beet-spiked tzatziki (the Mediterranean's traditional cucumber-yogurt-garlic salad), radish salads and rhubarb compotes.

Provided by Julia Moskin

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

4 or 5 baby beets (about the size of a golf ball); or one full-size beet, peeled and quartered
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
Salt
1 1/2 cups plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Black pepper

Steps:

Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 3 grams