Beet Tzatziki

Directions

1. 1
   Preheat your oven to 425.
2. 2
   Wash and dry the beets, and lay them close together in the center of a piece of tin foil that is large enough to wrap them up in.
3. 3
   Drizzle the beets with olive oil, and sprinkle them with a bit of salt and pepper.
4. 4
   Wrap the tinfoil to cover the beets, and seal it (keep the seam side up), place on a cookie sheet and pop into the oven.
5. 5
   Cook beets for 45 minutes to an hour. You should be able to easily push a knife right through the entire beet. Remove from the oven, and let cool.
6. 6
   Once the beets have cooled enough for you to handle them, peel them. You can use a peeler, but the skins should come off quite easily. This will be messy so do this over a cutting board you can toss in the dishwasher. (Sorry about your pink hands, but they'll be back to normal by tomorrow morning).
7. 7
   Cut the beets into large chunks, and put them in the food processor. Process until the beets are very small, but are still individual pieces (not turned into a pulp; this way the dip has texture).
8. 8
   Move the beets to a separate bowl, add the yogurt and dill and stir. Add salt and pepper to your taste and serve with pita chips, carrots, or whatever else you like!