Cooked beets (roasted or boiled), Greek yogurt, garlic, lemon juice, olive oil, fresh dill or mint, salt, and pepper.
Peel and dice the cooked beets into bite-sized cubes once they’ve cooled.
Mix Greek yogurt with minced garlic, lemon juice, olive oil, salt, and pepper to create a tangy, creamy dressing.
Gently fold the beet cubes into the yogurt sauce until evenly coated.
Add freshly chopped dill or mint for an aromatic Mediterranean touch.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve cold as a side dish or appetizer, garnished with a drizzle of olive oil and extra herbs. Pairs well with grilled meats or pita bread.