1 cup chopped beets (from about 2 medium-small beets) *See Note
1 clove of garlic, chopped
2 scallions, chopped (white and pale green parts only)
1/2 cup whole milk plain yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more to taste
2 Tablespoons water to thin as or more as needed
Place your beets in a saucepan with enough water to cover them by 1 inch. Bring to a boil. Reduce to a simmer, cover and cook until tender, about 15 minutes. Drain.
Put the beets, garlic, scallions, yogurt, vinegar, honey, oil and salt into a blender and blend until completely smooth. Scrape down the sides with a spatula as necessary. If the dressing is too thick add 2 tablespoons of water. Blend again. Taste for seasonings and adjust as needed.
Place in a glass jar in the fridge for up to 1 week. The dressing will thicken as it chills. You can add a touch more water to thin as needed before each use.
Notes*I like to cook more beets than the recipe calls for and keep them in the fridge all week long. That way it's easy to whip up another batch of dressing mid week without needing to cook the beets again.