Title: Borani-ye choghandar
 Categories: Main dish
      Yield: 8 Servings
 
      2    Garlic cloves
      1 c  Plain yogurt
      1 ts Chopped mint, dill or
           -cilantro (opt)
      1 lb Beets, stems trimmed
           -OR
      1 lb Drained canned diced beets
           Water
      2 tb Butter
      1 lg Onion, chopped
 
  Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
  and refrigerate 1 hour.
  
  If using fresh beets, place in pan of cold water to cover and bring to
  boil. Simmer until tender enough to be pierced through by fork, 30-60
  minutes, depending on size. Drain and rinse until cold running water
  until cool enough to handle. Slip off peels and trim remaining
  greens. Dice.
  
  Saute onion in butter until golden brown. In bowl mix onions with
  beets and yogurt. Makes 8 servings.
  
  Each serving contains about: 96 calories; 123 milligrams sodium; 11
  milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
  protein; 0.72 gram fiber.