2 lbs beets
salt and pepper, to taste
1/2 t caraway seeds
2 – 3 large garlic cloves, peeled
1/2 t salt
1 c plain yogurt
paprika, to taste
1. Preheat oven to 350ºF. Put beets in a large enough roasting pan, add water to cover the bottom of the pan, cover with foil and put in oven. Roast the beets until tender; depending on the size of the beets, this can take up to 2 hours–add more water if the pan is dry. Remove from oven and let cool enough to handle. Peel, or not, and slice into 1/4-inch thick slices. You can also dice the beets. Arrange on a serving platter, slightly overlapping the slices, or, if diced, place in a serving bowl. Let come to room temperature, or proceed with recipe if you want to serve this warm. Season with salt and pepper.
2. Crush the caraway seeds in a mortar or with the side of a knife, or not. Make a paste of the garlic and salt, either in a mortar; or mincing together with a knife, occasionally mashing with the flat side of the knife. Beat the caraway, garlic paste, and yogurt together until smooth. Spread over the sliced beets or toss with the diced beets. Sprinkle with paprika and serve.