This garlicky beet and yogurt dip is surprisingly addictive and looks beautiful with its bright pink color on an appetizer table. The recipe is adapted from the lovely Eastern Mediterranean cookbook Purple Citrus and Sweet Perfume by Silvena Rowe. I received sweet baby beets in my CSA bag from La Nay Ferme in combination with a few larger ones makes for a delicious, flavorful tzatziki. Serve along side fresh pita or other flatbread.
4 medium beets or 8 baby beets or a mix of both
1 c. plain whole milk Greek yogurt
1 large clove garlic, finely chopped
1 Tbsp. chopped red onion
1 Tbsp. extra virgin olive oil
1 tsp. fresh lemon juice
1/4 tsp. kosher salt or more to taste
1/4 tsp. sugar
Preheat oven to 400 degrees. Place unpeeled beets on a baking sheet. Drizzle with a little olive oil, salt and pepper. Roast medium size beets for 40-50 minutes until fork tender. Roast for less time if using baby beets. Cool beets then peel. Grate 3/4th of the beets and chop the remainder into small cubes. Set aside. In a bowl combine the yogurt, garlic, onion, 1 Tbsp. olive oil, lemon juice, salt and sugar. Gently fold in the grated and chopped beets. If the mixture is too stiff, add a little more olive oil. Chill 1-2 hours then serve. Serves 4-6.