Beet Tzatziki

4 small yellow beets
Extra-virgin olive oil
Salt and freshly ground black pepper
1 teaspoon minced garlic
2 teaspoons lemon juice
1 1/2 cups Greek yogurt
1 tablespoon chopped dill

Preheat the oven to 400 degrees. Wash the beets and trim their root ends. Lightly coat in oil and set in a roasting pan. Sprinkle with salt and pepper, add 1/2 cup water and cover the pan with two layers of foil. Roast in the oven until tender when pierced with a fork, about 45 minutes. While still warm, remove the skins and grate the beets using the large holes of a grater. You should have 1 cup.

Place the garlic, lemon juice and 1 teaspoon salt in a medium bowl. Let stand for 10 minutes. Stir in the yogurt and 1 tablespoon olive oil. Fold in the grated beets and dill and season to taste with salt and pepper. Serve with meats or pita.
from the NY Times.