Beets with Mint and Yogurt

2-3 beets, boiled or roasted in foil
2 cups plain yogurt
3/4 - 1 teaspoon salt
freshly ground black pepper
1/8 - 1/4 teaspoon cayenne (optional)
2 1/2 tablespoons finely chopped fresh mint
1 tablespoon oilve oil

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. This cool dish accompanies spicy lentils or curries well.

Adapted from the recipe in Madhur Jaffrey’s World Vegetarian