Simple Beet Salad

Makes: 4 large servings
 
Ingredients

• 2 pounds (~900g) beets
• 2 cloves garlic, crushed
• ¼ cup olive oil
• ¼ cup red wine vinegar
• salt
• pepper
• plain thick or set yogurt

Boil or roast the beets until done (pierced very easily with a fork) - check after 1 hour and then go from there. Peel the beets and cut into bite-sized pieces.  Toss with the garlic, oil, vinegar, and salt and pepper to taste.  Let sit in the refrigerator a few hours or overnight.  Serve with yogurt.