Preheat the oven. Beets Wash and dry. In a medium size bowl, mix pepper, vegetable oil, salt and dried coriander. Place beets in a bowl and roll in a mixture of spices. Then tightly wrap the beets in foil and bake in the oven until tender (about 50 minutes, check the readiness of beet with a knife).
Remove from the oven, cool, peel. Cut the beets large slices and spread over 4 plates.
For the filling, mix the yogurt, ginger, sugar and salt, if the filling is too thick — dilute a small number of CMV water. Pour dressing over the salad and garnish with beet sprigs of fresh cilantro.