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.

As soon as it is cool enough to handle, gently rub the beet to remove the outer layer of skin and then grate.

In a bowl, mix beet, yogurt and garlic. Season with salt and pepper. Cover and chill at least 3 hours.