Preheat oven to 200c. Bake beets and garlic cloves in a covered dish for about 1 hour until it all becomes soft. Cool completely and then slip the beets and out of their skins (this is the fun bit) and squeeze the garlic from its skin. Blend the beets and garlic with some yogurt and chopped mint.
When made with red beets this is a vibrant dip, the chioggia beets will look less vibrant but just as tasty.
