5 medium beets, boiled
500 ml plain yogurt 2 cup
2 ml salt 1 tsp
black pepper to taste
1 ml cayenne, optional 1/4 tsp
25 ml fresh mint, finely chopped 2 tbsp
15 ml vegetable oil 1 tbsp
3 garlic cloves, peeled & finely diced
Peel beets and grate them coarsely. Put yogurt in a bowl and beat lightly with a fork or a whisk until it is smooth and creamy. Add salt, pepper to taste, and cayenne, if using. Mix. Add mint and beets. Mix gently.
Put oil and garlic in small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on garlic with a spatula and let it sizzle some more, turning pieces once or twice, until they turn a medium brown. Pour favoured oil and garlic over beet mixture.
Serves 6