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.
Stir gently.
Fry the garlic in the oil, over a medium heat until brown.
Pour over the beetroot mix and serve.
Serves 6 – 8.