Beets with Yogurt

Directions

1. 1
   Cut the stems and leaves about 3/4 of an inch above the beets.
2. 2
   To boil them, cook them in plenty of boiling salted water until tendersmall ones will take about 30 minutes, larger ones about 1 1/2 hours.
3. 3
   To roast them, put them on a sheet of foil on a baking sheet, cover them with foil, and roast in the oven at 400F for 2 to 3 hours, depending on their size, until one feels tender when you cut right through with a pointed knife.
4. 4
   You could cut them in half (lay them cut side down) and reduce the cooking time considerably.
5. 5
   When cool enough to handle, peel and cut the beets into less than 1/2-inch-thick rounds or half-moon slices.
6. 6
   Wear rubber gloves to avoid staining your hands.
7. 7
   Beat the crushed garlic, if using, into the yogurt and spread the mixture on a serving plate.
8. 8
   Arrange the beet slices on top.
9. 9
   Beat the lemon juice with the oil and a little salt, stir in the chopped mint or parsley, and spoon over the beet slices.
10. 10
    A Lebanese version uses 1 1/2 tablespoons tahina (see page 7) beaten into the yogurt.
11. 11
    This, too, is delicious.