Rana Nouna likes to serve up this Syrian-style beet-and-tahini dip with a pile of toasted pita chips.
Preheat the oven to 400°. Wrap the beets in foil and roast until tender, about 1 hour, depending on the size of the beets. Let cool. Peel and grate using a box grater or a food processor fitted with the shredding disk.
In a medium bowl, mix the grated beets, yogurt, tahini, garlic, and lemon juice; season with salt. Transfer to a bowl or plate. Swirl the top; drizzle with EVOO and garnish with parsley.