This replacement of beets for cucumbers is an interesting take on the Greek tzatziki, traditionally used a sauce or dip.
2 cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
Sea salt
1 cup Greek or whole-milk yogurt, including cream on top
1 tablespoon extra virgin olive oil
Freshly ground black pepper
1 cup shredded boiled beets (about four the size of a golf ball)
1 tablespoon fresh dill
1. Combine the garlic in a mixing bowl with the lemon juice, olive oil, and salt to taste. Let stand for about 10 minutes to allow het flavors to blend in the oil.
2. Stir in the yogurt and its cream, and pepper. Fold in the beets and dill and adjust the salt and pepper. Refrigerate until chilled and serve.