Beets With Creamy Balsamic Vinaigrette and Mint

1. 1

   Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment.

2. 2

   Place the garlic and beets in a microwave-safe dish and cook for 3 minutes.

3. 3

   Remove the garlic and set aside, still wrapped.

4. 4

   Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes.

5. 5

   Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.

6. 6

   Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl.

7. 7

   Peel the garlic cloves, mash completely and whisk into the vinaigrette.

8. 8

   Season with salt and pepper.

9. 9

   (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend.

10. 10

    Cover and refrigerate.

11. 11

    Bring to room temperature before serving.)

12. 12

    Peel the beets using a paring knife and cut into wedges or slices.

13. 13

    Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios.

14. 14

    Serve immediately, while still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.