Rub cooked beets with paper towels to easily remove skin.
Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.
Meanwhile, bring vinegar and next 7 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer 15 minutes.
Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.
Combine yogurt, garlic, and salt; cover and chill until ready to use.
Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.
The Boarding House
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