Name: Beets with Mint and Yogurt
Yield: Serves 6 to 8
Ingredients: 1 (8-ounce) beet or 2 smaller ones, boiled or roasted in foil; 2 cups plain yogurt; 3/4 to 1 teaspoon salt; freshly ground black pepper; 1/8 to 1/4 teaspoon cayenne (optional); 2 1/2 tablespoons finely chopped fresh mint; 1 tablespoon vegetable oil (I like to use olive oil); 3 small garlic cloves, peeled (or 1 large garlic clove, cut lengthwise into 3 sections)

A word of warning: I have a friend who at first refused to eat this dish because of its color, a wild, alarming fuschia. He complained that it did not look "natural." Since then he has been persuaded. The taste, he said, won him over.

This is generally served at room temperature or chilled.

Recipe notes

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