Thick Yogurt With Beets, Garlic and Dill (Tzatziki)

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 ½ cups plain whole-milk yogurt, preferably Greek-style
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh dill
• Black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    66 calories; 4 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 2 grams protein; 7 milligrams cholesterol; 42 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
2. 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.

30 minutes