Thick Yogurt With Beets, Garlic and Dill (Tzatziki)

• 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 1/2 cups plain whole-milk yogurt, preferably Greek-style
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh dill
• Black pepper

1. Boil beets until tender, about 20 minutes.
2. When cool enough to handle, rub skins off baby beets with a kitchen towel.
3. Coarsely grate beets.
4. In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt.
5. Stir in yogurt and olive oil, then beets and dill.
6. Season to taste with additional salt and pepper.
7. Chill until ready to serve.

baby beets, garlic, freshly squeezed lemon juice, salt, milk, extra virgin olive oil, dill, black pepper

Taken from cooking.nytimes.com/recipes/9309 (may not work)