There is this great cafe, Sofra, owned by the famous Ana Sortun, near my house, and it has a wonderful mezze bar. I often stop by on my way home to get a "pre-dinner snack" from the bar's many selections, like hummus, muhummara, or skordalia which they'll put on a platter for you to eat with crackers or pita. One of those mezze dips that particularly love and always get is their beet tzatziki. It is not only delicious but a beautiful color. The only downside to this dip --- it is quite expensive to buy. So I decided to make up a recipe for my own, and, if I do say so myself, it worked out even better than I expected.Thanks for the inspiration Sofra! —The Honest Chef
about 2 cups of dip
large red beets (other colors will work but won't make the prettiest final product)
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.
Drizzle the beets with olive oil, and sprinkle them with a bit of salt and pepper.
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.
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.
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).
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).
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!