Cut off the greens of the beet and wash it gently, trying not to break the skin.

Place the beet in a pot and pour water until beet is covered. Cover the pot and bring to a boil. Simmer for 45 minutes (depending on size) or until beet can easily be pierced through with a fork.

Once cool enough to handle, gently rub off the beet’s skin, then grate.

In a bowl, combine beet, yogurt, and garlic. Season with salt and pepper. Cover and refrigerate for at least 3 hours.