Yogurt with Beets (Borani Chogondar)
Preheat oven to 425 degrees F.Advertisement
Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.
Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.
Serve topped with the remaining 1 tablespoon oil and 1 teaspoon mint.
To make ahead: Prepare through Step 3 and refrigerate for up to 3 days.