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.

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)

    DIRECTIONS

    Peel the beet and grate it coarsely.


    Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it
    is smooth and creamy. Add the salt, pepper to taste, and cayenne, if using.
    Mix. Add the mint and beet. Mix gently.


    Put the oil and garlic in a small frying pan and set over medium-high heat.
    The garlic will eventually begin to sizzle. Press down on the garlic with a
    spatula and let it sizzle some more, turning the pieces once or twice, until
    they turn a medium brown. Now pour the flavored oil and garlic into the bowl
    with the yogurt and mix.