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1
Preheat your oven to 425.
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2
Wash and dry the beets, and lay them close together in the center of a piece of tin foil that is large enough to wrap them up in.
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3
Drizzle the beets with olive oil, and sprinkle them with a bit of salt and pepper.
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4
Wrap the tinfoil to cover the beets, and seal it (keep the seam side up), place on a cookie sheet and pop into the oven.
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5
Cook beets for 45 minutes to an hour. You should be able to easily push a knife right through the entire beet. Remove from the oven, and let cool.
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6
Once the beets have cooled enough for you to handle them, peel them. You can use a peeler, but the skins should come off quite easily. This will be messy so do this over a cutting board you can toss in the dishwasher. (Sorry about your pink hands, but they'll be back to normal by tomorrow morning).
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7
Cut the beets into large chunks, and put them in the food processor. Process until the beets are very small, but are still individual pieces (not turned into a pulp; this way the dip has texture).
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8
Move the beets to a separate bowl, add the yogurt and dill and stir. Add salt and pepper to your taste and serve with pita chips, carrots, or whatever else you like!
