Ingredients

• 3 cloves garlic, unpeeled
• 2 large beets (about 1 pound)
• 1/3 cup 2-percent plain Greek yogurt
• 1 tablespoon low-sodium vegetable broth or water
• 2 teaspoons white balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh small mint leaves
• 1 tablespoon roasted or raw unsalted pistachios, chopped

Instructions

1. Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
2. Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
3. Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.