Beets contribute a rosy hue and earthy sweetness to this bright and herby yogurt as a dip for vegetables, falafel, pita chips, as a spread for burgers and wraps, or as a sauce alongside grilled fish or chicken.
1 can (14.5 oz.) Del Monte® Sliced Beets, drained
1 cup coarsely grated English cucumber
1 1/2 cups plain Greek yogurt
2 Tbsp. fresh lemon juice
3 Tbsp. chopped fresh dill
1 Tbsp. olive oil
2 tsp. kosher salt, divided
1 tsp. minced garlic
1/4 tsp. freshly ground black pepper
Set a mesh strainer over a bowl. Place drained beets in a food processor and pulse about 10 times, just until chopped. Transfer to the strainer and drain 10 minutes.
Meanwhile, line a plate with layers of paper towel; place grated cucumbers on towels and top with more paper towels. Press to extract as much liquid as possible. When beets have drained, add beets to towels and press.
Combine yogurt, lemon juice, dill, olive oil, salt, garlic and pepper in a medium bowl. Stir in pressed cucumber and beets until thoroughly combined. Cover and refrigerate up to 3 days.
TIP: The cucumber can be grated on the large holes of a box grater or by using the coarse shredding disk of a food processor.