Served on mini sandwiches, celery sticks, or pita chips, this tangy dip is the star of the show with its' beautiful pink color.
Set oven to 425 degrees.
Remove beet stems but leave 1 inch.
Put beets in pan and cover with 1/2 cup cold water, cover.
Place in oven and cook until tender, approximately 35-40 minutes.
Pour beets into colander to drain, rinse with cold water. Press beets with fingers to remove skins.
Add garlic, lemon juice, yogurt, olive oil, and dill to mixing bowl.
Grate beets and add them to the bowl. Mix well, cover, and refrigerate.
Add extra dill as a garnish before serving.