- 8oz Cooked Beetroot
- 16 fl.oz Natural Yoghurt
- ¾ – 1 tspn salt and pepper
- 2½ tbspns finely chopped mint
- 1 tbspn oil
- 3 small, peeled, sliced garlic cloves
Grate beetroot coarsely, and add to yoghurt with mint and seasoning.
Fry the garlic in the oil over a medium heat until brown.
Pour over the beetroot mix and serve.
Serves 6 – 8.