This recipe was sent in by sharer, Lisa Kamer. Lisa says this is a good one for hot weather and is great with pita or as a spread for a roasted vegetable sandwich. Thanks for sharing Lisa!
1 pound roasted beets
2 garlic cloves
1/2 teaspoon salt
2 teaspoons fresh lemon juice
2 cups thick low-fat Greek style yogurt or drained yogurt (Drained yogurt works best if you want it as more of a spread)
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.