1 lb of beets
1/2 c Greek yogurt
1 clove of garlic
Wash and trim beets, keeping the greens and trimming them into 1/2 inch pieces. If you are using large beets cut them into 1/2 inch pieces otherwise you can cook smaller beets whole. Place beets and greens in a medium sauce pan in a steam basket with about 2 inches of water in the bottom. Steam the beets until tender. Meanwhile mix the minced garlic with Greek yogurt and set aside. Serve up the beets into four bowls, including some of the now beautiful colored water, and place a spoonful of the garlic yogurt on top.
The beets can be cooked ahead of time and the salad eaten warm or cold.