This is a recipe which originates from Iran. It is called Borani-e-labu (labu are beets in Farsi). My grandmother used to steam the beets and then slice them right into the yogurt, and voila, that magenta coloured yogurt would appear. I was reading an article by Melissa Clark in the NYT (January 16, 2009) in which her friend peels and dices the beets, douses them with olive oil and roasts them in the oven. This method is lovely, as the candy-like quality of the beet appears in less than a mere 40 minutes, perfectly tender. I use her concept for roasting. The rest is from my grandmum :).

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