2 cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
1 cup Greek or whole-milk yogurt, including cream on top
1 tablespoon extra virgin olive oil
Freshly ground black pepper
1 cup shredded boiled Chioggia beets (about four the size of a golf ball)
1 tablespoon fresh dill
- Combine the garlic in a mixing bowl with the lemon juice and salt to taste. Let stand for about 10 minutes.
- Stir in the yogurt and its cream, olive oil, and pepper. Fold in the beets and dill and adjust the salt and pepper. Refrigerate until chilled and serve.
Recipe courtesy of Ana Sortun, owner and chef, Oleana and Sofra, Cambridge, MA.