Beet Tzatziki

It all started when I looked at this recipe for Beet Tzatziki
From http://www.nytimes.com/2010/04/28/health/nutrition/28recipehealth.html

In the Eastern Mediterranean, the familiar tzatziki is made not just with thick yogurt and cucumbers, but also with grated cooked beets. The combination is quite wonderful, though the bright pink color may give you pause. Serve the tzatziki with rice or bulgur and steamed or blanched beet greens.

1 pound beets, roasted

2 garlic cloves, green shoots removed

1/2 teaspoon salt

2 teaspoons fresh lemon juice

2 cups thick low-fat Greek style yogurt or drained yogurtBlack pepper to taste

1 tablespoon finely chopped dill

1. Grate the roasted beets on the large holes of a grater.

2. Puree the garlic with the salt in a mortar and pestle. Add the lemon juice, and let stand for 10 minutes. Stir into the yogurt. Add back pepper to taste, and adjust salt. Stir in the beets and the dill. If you want a thinner consistency, more like a sauce, add more yogurt to taste.

Yield: About 2 1/3 cups, serving four as a salad, six as a condiment.

Advance preparation: This dish will keep for three or four days in the refrigerator.

Nutritional information per serving (based on six servings): 74 calories; 2 grams fat; 1 gram saturated fat; 5 milligrams cholesterol; 8 grams carbohydrates; 1 gram dietary fiber; 259 milligrams sodium (does not include salt added during cooking); 7 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.