Sauté the garlic in one tablespoon of oil until pale gold. Add the grated beets and stir-fry until they soften and release their color.

Transfer the cooked beets to a bowl and whisk in the yogurt, lemon juice, and salt until the mixture is a vibrant pink.

Prepare the tarka by heating the remaining oil until very hot. Add the mustard seeds and curry leaves; once the seeds pop and leaves are crispy, pour the hot oil immediately over the raita.

Serve as is and stir the toasted spices into the yogurt at the table.