Beetroot and yogurt salad

Beetroot and 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

• 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.
serves 4