Preheat your oven to 400 degrees.
Prep your beets by trimming both ends and peeling the skin with a regular peeler.
Cut the beets into medium size cubes/pieces and place them on an aluminum lined baking tray. Drizzle liberally with olive oil, salt, and some pepper then cover and bake in the oven for approx. 50 minutes or until fork tender.
Meanwhile, in a mixing bowl, add Greek yogurt, salt, pepper, your chopped dill, lemon zest, and lemon juice. Whisk together and set aside in the refrigerator.
Chop your pistachios into small pieces leave a few chunky for texture and presentation.
When the beets are close to being ready, take a medium/large round serving plate and place the yogurt spread on the bottom of the in a circular motion.
When the beets come out of the oven, toss them with the juice of 1/2-1 lemon and if necessary, a sprinkle of salt.
Begin to place the beets on top of the yogurt. Sprinkle with some more bigger pieces of fresh dill and the chopped pistachios.
Serve & enjoy!
