Beetroot & yogurt salad

serves 4
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
• 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.