Cook the Issue 2010: Roasted beets with lemon yogurt dip

I love beets and this preparation was excellent with big, old supermarket beets-- I can't wait to try it again with small, fresh CSA beets.  I used the oven and it worked out great-- the foil packet contained the beet mess and the beets were cooked perfectly.  The flavor on this dish is great-- with the garlic and beer, plus the sauce sets off the taste of the beets with a little tang.  For the sauce, I used yogurt instead of creme fraiche, so it was tangy and a bit lighter-- I added just a dash of cream, for richness.  Definitely a keeper, especially once the beets start rolling in!