Beet  Tzatziki

Ingredients

• 2-3
  
  large red beets (other colors will work but won’t make the prettiest final product)
  
• 3/4
  
  cup plain greek yogurt
  
• 1 1/2
  
  tablespoons chopped fresh dill
  
• 
  
  salt and pepper to taste
  
• 
  
  A drizzle of olive oil
  

Directions

1. Preheat your oven to 425.
2. Wash and dry the beets, and lay them close together in the center of a piece of tin foil that is large enough to wrap them up in.
3. Drizzle the beets with olive oil, and sprinkle them with a bit of salt and pepper.
4. Wrap the tinfoil to cover the beets, and seal it (keep the seam side up), place on a cookie sheet and pop into the oven.
5. Cook beets for 45 minutes to an hour. You should be able to easily push a knife right through the entire beet. Remove from the oven, and let cool.
6. Once the beets have cooled enough for you to handle them, peel them. You can use a peeler, but the skins should come off quite easily. This will be messy so do this over a cutting board you can toss in the dishwasher. (Sorry about your pink hands, but they’ll be back to normal by tomorrow morning).
7. Cut the beets into large chunks, and put them in the food processor. Process until the beets are very small, but are still individual pieces (not turned into a pulp; this way the dip has texture).
8. Move the beets to a separate bowl, add the yogurt and dill and stir. Add salt and pepper to your taste and serve with pita chips, carrots, or whatever else you like!