Boiled beets with yogurt dressing with mint

Ingredients:

• 2 large beets (about 450 gr.)
• 3 cloves garlic, unpeeled
• 1/3 cup natural yogurt 2%
• 1 tbsp lightly salted vegetable broth or water
• 2 tsp white balsamic vinegar
• 2 teaspoons olive oil
• 2 tablespoons fresh small mint leaves
• 1 tbsp roasted or raw unsalted pistachios, chopped

Preparation:

1. Wrap the garlic cloves in a piece of parchment paper. Wrap each beet individually in parchment paper. Microwave the garlic and beets and cook for 3 minutes. Remove the garlic and set aside, unwrapped. Continue cooking the beets in 2-minute intervals until easily pierced with a knife, 8-10 minutes. Let the beets cool, unwrapped, for about 15 minutes.
2. Meanwhile, in a small bowl, whisk together the yogurt, broth, vinegar, oil, and 1/8 teaspoon salt. Peel the garlic cloves, crush them thoroughly, and stir them into the dressing. Season with salt and pepper. Alternatively, prepare the dressing with microwave-roasted garlic a few hours ahead of time to allow the flavors to meld. Cover and refrigerate. Bring the dressing to room temperature before serving.
3. Using a small knife, peel the beets and cut into wedges or slices. Arrange on a serving platter, drizzle with the vinaigrette, and sprinkle with mint and pistachios. Serve immediately, while the beets are still warm.
   
   Note
   
   Beets are "baked" in the microwave to save time and energy. Garlic is also "baked" in the microwave to enhance its flavor.