| 1 teaspoon garlic |
minced |
|
stand 10 minutes |
| 2 teaspoons lemon juice |
|
| 1 teaspoon salt |
|
| 1 1/2 cups Greek yoghurt |
|
stir in |
| 1 tablespoon olive oil |
| 1 tablespoon dill |
chopped |
|
fold in |
| beetroot |
| 4 small yellow beets |
wash, trim root ends |
|
lightly coat |
cover with two layers of foil, roast in hot oven until tender when pierced with a fork, about 45 minutes |
while still warm, remove skins and grate using large holes, to make 1 cup |
| olive oil |
|
| salt and pepper |
|
sprinkle over |
| 1 1/2 cups water |
|
add |
|