This is generally served at room temperature or chilled. 1 (8-ounce) golden beet or 2 smaller ones, boiled or roasted in foil 2 C plain yogurt 3/4 to 1 tsp. salt freshly ground black pepper 1/8 to 1/4 tsp. cayenne (optional) 2 1/2 tbsp. finely chopped fresh mint 1 tbsp. vegetable oil (I like to use olive oil) 3 small garlic cloves, peeled (or 1 large garlic clove, cut lenthwise into 3 sections)

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.

Adapted from Madhur Jaffrey's World Vegetarian.  Serves 6