Beet Tzatziki
- 1 pound beets - roasted - 2 garlic cloves, green shoots removed - 1/2 teaspoon salt - 2 teaspoons fresh lemon juice	- 2 cups thick low-fat Greek style yogurt or drained yogurt - Black pepper to taste - 1 tablespoon finely chopped dill
1. Grate the roasted beets on the large holes of a grater. 2. Smash the garlic with the salt in a mortar and pestle. Add the lemon juice, and let stand for 10 minutes. Stir into the yogurt. Add back pepper to taste, and adjust salt. Stir in the beets and the dill. If you want a thinner consistency, more like a sauce, add more yogurt to taste. NOTE: This dish will keep for three or four days in the refrigerator.