Beets with Yogurt

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.

* Per serving · 4 servings · Values may vary.

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