6 2-inch beets
1 cup chopped red onion
3/4 cup sour cream
3/4 cup plain yogurt
3/4 cup fresh dill, chopped
4 large garlic cloves, minced
Assorted fresh vegetables for dipping
Cook beets in a large pot of salted boiling water until tender, about 30
minutes. Drain and cool.
Peel beets and chop coarsely. Combine beets and onion in a processor and
blend until smooth.
Mix in the remaining ingredients. Season to taste with salt and pepper,
cover and refrigerate.
Should be refrigerated for 2 days. Nice served with vegetables to dip.