Ingredients:
2 large beets, cooked and peeled
1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: chopped pistachios for garnish
Instructions:
1 Grate the cooked beets using a box grater or food processor.
2 In a medium bowl, mix together the Greek yogurt, dill, mint, garlic, salt, and pepper.
3 Add the grated beets to the yogurt mixture and stir until well combined.
4 Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5 When ready to serve, garnish the Beet Riata Salad with chopped pistachios, if desired.
6 Serve chilled as a side dish or a dip with pita bread or chips.
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