Little Saint’s Beet Dip - Edible Marin & Wine Country

Ingredients

• ⅔ pound (300 g) red beets of similar size, scrubbed well
• ¾ cup (180 ml) plant-based yogurt, such as Cocojune, plus more if needed
• 1½ tablespoons fresh lemon juice
• ¾ teaspoon kosher salt, plus more as needed
• Your favorite crackers, bread, or vegetable sticks, for serving