Roughly chop roasted, peeled beet. Set aside 1-2 tablespoons of chopped beet for garnish if you'd like.

Place garlic, remaining chopped roasted beet, yogurt, and 1 teaspoon of salt in food processor. Pulse, then process until smooth. Drizzle in olive oil 1 tablespoon at a time, until the beet yogurt is the consistency of hummus. If you prefer a little thinner, add more olive oil.

Transfer Beetziki to bowl, taste, and season with additional salt if necessary.

If serving Beetziki as a dip, transfer to serving bowl, drizzle with olive oil, and sprinkle optional garnish ingredients in center.

Beetziki will keep in refrigerator in tightly sealed container for three days. Use a container that will not stain (e.g. glass).