An American Patzaria - Creamy Beet Spread With Blue Cheese And Bacon

• 2 medium beets
• 1 cup nonfat Greek style yogurt
• 1.5 ounces blue cheese, finely crumbled
• 2 pieces bacon
• 1 tablespoon chives, finely minced
• 3 pieces pita bread, lightly toasted

1. Scrub the beets, drizzle with olive oil, sprinkle with salt, enclose in a foil packet and roast at 350 degrees for 40 minutes to an hour, or until tender. Let cool and chop into a fine dice.
2. Fry the bacon until crisp. Let cool, and chop finely.
3. Combine the yogurt and the blue cheese in a small bowl and mash with a fork until the cheese in incorporated into the yogurt.
4. Add the chopped beets, bacon and the chives. Mix thoroughly until the entire mixture is a rather alarming magenta hue (this actually helps convince 3 year old girls to eat it, believe it or not). The mixture may be covered and stored in the refrigerator right away, or eaten immediately.
5. Serve with toasted pita triangles. Enjoy.

beets, yogurt, blue cheese, bacon, chives, pita bread

Taken from food52.com/recipes/3357-an-american-patzaria-creamy-beet-spread-with-blue-cheese-and-bacon (may not work)