350g beetroot, raw
1 teaspoon garlic, crushed
100ml thick Greek yoghurt
1 tablespoon fresh dill, chopped
1 tablespoons red wine vinegar
2 tablespoons olive oil
1. Dice the beetroot into small cubes, season with salt and pepper. Set aside.
2. Mix vinegar and oil together and pour over the beetroot. Leave beetroot to marinate for 30 minutes.
3. Mix yoghurt with dill, garlic, and parsley. Pour yoghurt mixture into the beetroot and mix thoroughly.
4. Serve as side salad.