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| Beetroot & yogurt salad |
ingredients
- 350g/12oz cooked beetroot, chopped into bite-sized cubes
- 2 large gherkins, chopped into
- large chunks
- 4 tablespoons Greek-style yogurt
- 2 tablespoons white wine
- vinegar
- salt and freshly ground
- black pepper
- 1 tablespoon finely chopped
- fresh dill, to garnish
serves 4
- Put the beetroot and gherkins in a large serving bowl.
- In a separate bowl, mix together the yogurt and vinegar, and season with salt and pepper.
- Pour this mixture over the beetroot and gherkins, and stir. Sprinkle with fresh dill and serve.
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