Beet salad with parsley yogurt dressing

1. Boil the beets till tender, peel and cut in wedges or slice into half-moons.

2. Stir together the vinegar, olive oil, and salt and pepper to taste.
3. Toss with the warm beets in vinegar mixture and allow to cool in the refrigerator.
4. Stir the garlic into the yogurt. Mix in parsley. Add salt and pepper to taste.
5. Drain the beets and stir some of the marinade into the yogurt (to taste).

6. Arrange the beets on a platter and drizzle the yogurt over the top.
7. Sprinkle with fresh parsley, and serve.