A refreshing and vibrant salad combining the earthy sweetness of beets with the creamy tang of yogurt, enhanced with a hint of lemon and fresh mint.
Line a strainer with a coffee filter, place it over a bowl, and add the yogurt to drain for about an hour.
Draining the yogurt removes excess liquid, resulting in a thicker consistency.
Trim the beet stalks, leaving about an inch, and rinse them thoroughly without peeling.
Leaving the skin on during cooking helps retain the beets' vibrant color.
Boil the beets in salted water until tender, about 30 minutes. Drain and let cool.
Test the beets for doneness by inserting a knife; it should slide in easily.
Peel the cooled beets by rubbing off the skins, then grate them coarsely.
Wear gloves to avoid staining your hands.
In a medium bowl, mix the grated beets with the drained yogurt, minced garlic, lemon juice, salt, pepper, and sugar.
Adjust the seasoning to your taste before chilling.
Cover the bowl and refrigerate the mixture for at least an hour to chill.
Chilling allows the flavors to meld together beautifully.
Garnish the salad with fresh mint sprigs before serving.
Add a drizzle of olive oil for extra richness if desired.
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