Grate the cooked and peeled beets using a box grater or a food processor.

In a mixing bowl, combine the grated beets, Greek yogurt, extra virgin olive oil, red wine vinegar, and minced garlic.

Stir the mixture until all ingredients are well incorporated, ensuring an even coating of the beets with the yogurt dressing.

To taste, adjust the amount of salt and pepper on the salad.

Transfer the Beet & Yogurt Salad to a serving dish and garnish with fresh dill.

To allow the flavors to mingle, let the salad cool in the fridge for at least half an hour before serving.

Serve the Patzarosalata as a refreshing side dish or a light appetizer, embracing the vibrant flavors and wholesome goodness of this beet and yogurt combination. Enjoy!