Serving size: 1/2 cup
Serves: 6-8
Ingredients
- 4 beets, scrubbed clean
- 1 garlic clove, peeled and minced
- 1 tablespoon lemon juice
- 1 cup plain low-fat yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon vegetable oil
Preparation
- Preheat the oven to 425 degrees.
- Remove beet greens, leaving 1 inch of stems.
- In a baking pan, cover beets with 1/2 cup cold water.
- Roast beets in the oven until tender when pricked, about 35 minutes.
- Remove beets and place in colander, set aside for 10 minutes.
- Run beets under cold water. While water is running, press down on the beets to slip of the skins.
- Grate beets into the bowl.
- Add garlic, lemon juice, yogurt, oil, and dill. Stir to combine
- Serve and enjoy. Refrigerate leftovers.
Adapted from Chop Chop Family.