Beet Tzatziki -- yummmm!

Leah, you might even like this. Recipe from Spice by Ana Sortun. We had it as a spread (like hummus) on really delicious rustic homemade bread. But the recipe says it's good as a side with grilled salmon or served with vegetable crudites and pita bread. It's soooo good.

4-5 golfball sized beets (any variety)
vegetable oil
salt and pepper to taste
1 tsp finely chopped garlic (about 1 clove)
2 tsp freshly squeezed lemon juice (1/4 lemon)
1 tsp salt
1 1/2 cups whole-milk plain or sheep's milk yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh dill

Preheat oven to 400 degrees F. Wash the beets. Trim root ends off so they stand without rolling around. Rub the beets with a little vegetable oil and place in a small, heavy roasting pan or skillet. Sprinkle with salt and pepper to taste, pour in 1/2 c. water, and cover twice with foil. Should take about 45 min. (Should be tender when poked with a fork.) When cool enough to handle, rub the skins off with a paper towel or clean kitchen towel. Grate the beets using the large holes of box grater.

Place the garlic into medium mixing bowl with lemon juice and salt. Let it stand for about 10 min. (This takes some of heat out of the raw garlic.) Stir in the yogurt, olive oil, and some black pepper. Fold in the shredded beets and dill, and reseason with salt and pepper to taste if necessary. Serve cold or at room temp.