Wednesday, May 21, 2008

Beetroot & Yogurt Salad

Beetroot and yogurt salad
serves 4

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
salt and freshly ground
black pepper
1 tablespoon finely chopped
fresh dill, to garnish

• 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.

No comments: