I'm always looking for ways to go beyond the fall roasted veggie - in fact, if you can believe it, I haven't yet roasted a fall vegetable in 2016! I figure that's the only thing I'll be doing in winter for hearty and comforting meals, so while the weather still is crisp but not cold, let's find ways to keep our fall veggies refreshing.

If you have a food processor (here's  link to my kitchen godsend - expensive but worth every penny...thanks wedding registry), shredding the beets is a 3 minute process, but shredding the beets on a box grater will only take 10-15 minutes. After that, simply mix your shredded beets with the remaining ingredients, and call it a day.  

ingredients

10 red beets (julienned in a food processor)

2.5 cups nonfat plain greek yogurt

1 tablespoon sumac

1/2 teaspoon kosher salt

1/2 cup minced dill

1/2 cup minced parsley

1 tablespoon finely minced preserved lemon

Naan or pita

Shred beets via the julienne attachment in a large food processor. May also grate the beets on a box grater. Mix julienned or grated beets with remaining ingredients - yogurt, sumac, salt, half of parsley, half of dill, and preserved lemon. Combine well until you get a juicy pink concoction. Top serving bowls with remaining parsley and dill. Serve with grilled naan or pita.