This cold soup from the Soviet era is a great way to cool off on hot summer days. When you mix grated beets with creamy yogurt and fresh herbs, you get a delicious flavor.
Ingredients: 2 large beetroots, peeled and grated. 2 cups plain yogurt. 2 cloves garlic, minced. 1 cucumber, diced. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.
Instructions: In a large bowl, combine grated beetroots, yogurt, minced garlic, diced cucumber, chopped dill, and lemon juice. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined. Cover and refrigerate for at least 2 hours to chill and allow flavors to meld. Serve cold, garnished with additional dill if desired.
TIVERTON FOUR CORNERS FUN RUN