Set a fine-mesh sieve over a bowl, add Chobani and refrigerate overnight.
Season beets with 1 T olive oil, salt and pepper to taste. Wrap each beet individually in foil with a sprig of thyme. Place aluminum packets on a sheet tray and roast in a 350°F oven until tender, 30 minutes to 1 hour depending on size. Remove from oven and allow to cool.
Remove beets from aluminum foil. Trim remaining stem, remove skin and mince.
Combine strained Chobani, beets, remaining 1 T olive oil, dill, mint and chives in a mixing bowl. Mix well to combine and season to taste with salt and pepper.
Serve with fresh pita bread or on cucumber slices.
Red means love. And we love beets. Just add good with Chobani to make a delicious and easy Beet Tzatziki. Enjoy.