Position knife blade in food processor bowl; add first 5 ingredients. Process until smooth, scraping sides of processor bowl occasionally. Place mixture in a bowl; cover and chill. Leave roots and 1 inch of stems on beets; scrub with a brush. Tightly wrap each beet in aluminum foil. Bake at 350° for 1 hour and 20 minutes or until tender. Unwrap and let cool. Trim off stems and roots; rub off skins. Cut beets into 1/4 inch-thick slices; serve with yogurt mixture. Yield: 5 servings (serving size: 1 cup beets and 2 tablespoons dressing). Nutritional Value: Calories 86 (27% from fat), protein 3g, fat 2.6g (Sat 0.3g, Mono 0.5g, Poly 0.9g), Carb 15g, fiber 1.8g, Chol 2mg, Iron 1.2mg, Sodium 147mg, calc1um 59mg veg 17