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(Thanks to E. Cairns)
2 medium beets, peeled and quartered
1 tsp. (5 ml) olive oil
½ tsp. (2.5 ml) salt
1 clove garlic, minced
1 Tbsp. (15 ml) chopped fresh dill (optional)
1 ½ cups (365 ml) thick yogurt
Toss the beets with oil and roast in a hot (400F) oven for about 30 minutes. Cool and grate into a medium-sized bowl.
Finely chop any pieces of beet that don’t make it through the grater and add to the bowl.
Stir in the garlic and salt, and dill if using. Scoop the yogurt from the container in such a way that the watery whey is left behind, and fold into the beet mixture.
Chill for an hour or two before serving.
Makes about 2 cups.