Cut green tops off of beets, wash (do not pat dry) and individually wrap each beet in aluminium foil.

Heat oven to 425F. Place beets on a cookie sheet in the middle rack of the oven. Roast beets for 45 mins-1hr, or when a knife is easily inserted into the beet.

Peel once beets are cool. (Wear kitchen gloves to prevent hands from staining.)

Grate beets into a medium bowl, using the coarse holes of a box grater.

Add horseradish, vinegar, garlic, and salt. Mix to combine.

Add yoghurt in a separate bowl and gently stir in the beet mixture till you see swirls of white and pink; do not overmix.

Transfer into serving dish. Chill in fridge for 1 hr.

Before serving, adorn with pul biber, pistachios, almonds, sesame seeds, and drizzle with olive oil.⁣