1 pound unpeeled beet roots (about 2 medium or 1 1/2 large)
1/2 cup strained yogurt (Greek yogurt or labneh)
1/4 to 1/2 teaspoon salt, to taste
1/4 cup minced red onion or shallot
2 tablespoons chopped mint (split in half)
2 tablespoons chopped dill (split in half)
* You can buy vacuum-sealed, cooked and peeled beets to have this ready sooner. They’re usually in the produce aisle by the tofu. If you’re using these, simply skip the first and second steps. Just avoid pickled beets for this recipe (but, of course, not in general!).