Beetroot salad

Ingredients

• Beetroot, as much as you have
• 3 tbs yoghurt
• salt and pepper to taste
• juice of half a lemon
• dill (optional)

Method

Wash the beetroot under the tap, do not cut or break the skin. Place in a pan of water to cover and bring to the boil. Allow the beetroot to cook for 40 minutes or so. Remove from water and slip off the skin under the cold tap. Chop beetroot into small chunks and mix with several tablespoons of yoghurt: season with salt, pepper and a little lemon juice. Add some chopped dill if you have it. Chill and serve.