Contributed by (Recipe adapted from “Salon” at www.salon.com)

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Ingredients

1 lb Beets
3 Garlic cloves
1/2 tsp Salt, adjust to taste
2 tsp freshly squeezed Lemon juice
2 C thick Greek-style Yogurt
Black pepper to taste
1 Tbs finely chopped Dill or Mint, or a combination

Instructions

Bake, cool, and peel beets. Grate the peeled beets with the large holes of a box grater. Set aside. Mash the garlic with the salt in a mortar and pestle. Add the lemon juice, and let stand for 10 minutes. Stir garlic-lemon mixture into the yogurt. Add black pepper to taste, and adjust salt. Stir in the beets and the dill and/or mint.

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