Beet Tzatziki

Amandochka's Note:

I haven't tried this yet, but it sounds great! From the NYTimes Magazine, April 12, 2008

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 4 small yellow beets
• 1 tablespoon extra virgin olive oil , plus extra
• extra virgin olive oil , for roasting beets
• salt & freshly ground black pepper
• 1 teaspoon garlic , minced
• 2 teaspoons lemon juice
• 1 ½ cups Greek yogurt
• 1 tablespoon fresh dill , chopped

Directions:

1. Roast beets: Preheat the oven to 400°F
2. Wash the beets and trim their root ends.
3. Lightly coat in oil and set in a roasting pan.
4. Sprinkle with salt and pepper, add ½ cup water and cover the pan with two layers of foil.
5. Roast in the oven until tender when pierced with a fork, about 45 minutes.
6. While still warm, remove the skins and grate the beets using the large holes of a grater. (You should have 1 cup.).
7. Place the garlic, lemon juice and 1 teaspoon salt in a medium bowl.
8. Let stand for 10 minutes.
9. Stir in the yogurt and 1 tablespoon olive oil.
10. Fold in the grated beets and dill and season to taste with salt and pepper.
11. Serve with meats or pita.