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This vibrant golden beet tzatziki is hankering for your roast lamb, crudité or pita chips. Don't let it down.

Food writer and recipe developer Dawn Yanagihara figured out something awesome: Those brightly colored vegetables you’re supposed to be eating regularly make beautiful, vibrant-hued dips and spreads. Better still: Those dips and spreads are perfect for blending up the nuts, seeds and other superfoods you’re supposed to be eating regularly, too. The combination of whole-milk Greek yogurt and sweet, earthy golden beets will brighten up vegetable crudité or chips of any kind. We’re thinking homemade pita chips.

Creamy, tangy-sweet, cooling, fresh, it’s best served the day it’s made but can be refrigerated without garnish for up to 2 days. Bring to room temperature, stir to recombine, and garnish before serving. You can substitute red beets for the golden beets. They will give the tzatziki a vibrant fuchsia color and a deeper, earthier flavor.

Reprinted with permission from Dips & Spreads