-Boil 1 bunch of beets, about 20 minutes. When cool, rub skins off and coarsely chop.
-Mix together the following in a large bowl:
1 clove chopped garlic
2 tsp fresh lemon juice
1/2 tsp sea salt
-Stir the following into the bowl:
1.5 cups plain whole milk yogurt
1 TBS extra virgin olive oil
1 tsp chopped fresh dill
-Season with salt and pepper to taste.
-Gently stir the beets in.
-Chill until ready to serve.