This beetroot yogurt is one of my childhood favorites side dish, my mom used to make it in fall and winter all the time and serve it at everyday dinner table as a side dish accompanying with meat or chicken. It has an earthy flavor in this glorious spread. you can serve it as a dip along with raw vegetables.
- 3 medium red beets, cooked and grated
- 1 1/2 cups plain yogurt / drain yogurt
- salt & pepper to taste
Cook beets until tender, about 1 hour, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
Mix beets, yogurt and season with salt and pepper. Cover and chill at least 30 mins to let flavors meld.
DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.
Garnish with fresh dill. Enjoy!