BEET TZATZIKI

By BobD

Ingredients

• 1 1 1 pound beets, roasted
• 2 2 2 garlic cloves, green shoots removed
• 1/2 1/2 1/2 teaspoon salt
• 2 2 2 teaspoons fresh lemon juice
• 2 2 to cups thick low-fat Greek style yogurt or drained yogurtBlack pepper to taste
• 1 1 1 tablespoon finely chopped dill

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

1. Grate the roasted beets on the large holes of a grater.

2. Smash the garlic with the salt in a mortar and pestle. Add the lemon juice, and let stand for 10 minutes. Stir into the yogurt. Add back pepper to taste, and adjust salt. Stir in the beets and the dill. If you want a thinner consistency, more like a sauce, add more yogurt to taste.

Yield: About 2 1/3 cups, serving four as a salad, six as a condiment.

Advance preparation: This dish will keep for three or four days in the refrigerator.