Ingredients:

1 pint of plain yogurt (2 cups)
1 tsp salt
2 bunches of beets, preferably small
1 large garlic clove, crushed through a press
2 Tblsp lemon juice
pinch of fresh ground black pepper
pinch of sugar (optional)
Sprigs of parsley or mint, for garnish

In a cheesecloth-lined sieve set over a medium bowl, combine the yogurt with 1/2 tsp of the salt. Let drain for 2 hours, or until at least 1/2 cup of liquid whey has dripped through. Discard the whey or save for another use. Cover and refrigerate the yogurt.

Cut off all but 1 inch of the beetstems and leave the roots intact. Rinse well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off their skins under cold running water and cut away the root ends and stems. Coarsely crate the beets.

In a medium bowl, mash the crushed garlic with the remaining 1/2 tsp salt. Stir in the lemon juice and pepper. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refirgerate until well chilled, at least 1 hour. Garnish with parsley or mint just before serving.