4 medium size beets
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick yogurt
2 tablespoons minced dill
1. Place the beets on a baking sheet covered in foil. Drizzle with olive oil to coat and roast in a 425 degree oven for at least 20 minutes or until cooked through (up to 1 hour). Peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
2. Mash the garlic with 1/8 teaspoon salt, to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
The beets can be prepared and marinated 4 or 5 days ahead.
Variation: You may substitute chopped or slivered fresh mint for the dill.