This simple Persian dish can be elevated slightly with a minced clove of garlic and a sprinkle of salt.
If I’m firing up the oven, I always try to throw in some extra vegetables to roast, and beets are perfect for slicing into salad or serving up with skordalia. A roasted head of garlic never goes amiss tossed into mashed potatoes. Refrigerate them and then use when needed. I use a heavy iron terrine pan for garlic and beets to roast in.
Preheat the oven to 190C
5 or 6 medium sized beets or 2 large ones
1 1/2 C yoghurt (I use the best brand of Greek yoghurt)
1 small bunch mint
Roast the beets for an hour if small and 1 1/2 hours if large in a covered pan or earthenware pot. Let cool to room temperature, slip them out of their skins, and dice them. After you’ve washed your little pink fingers, stir them together with the yoghurt and top with torn mint and a sprinkle of sea salt.