Grated Beetroot and Yogurt Salad

Ingredients:

4 Raw Beetroots, Washed (Trimmed)
500g Thick and Creamy Natural (Plain) Yogurt
2 Garlic Cloves (Crushed)
Salt and Ground Black Pepper
A few fresh Mint Leaves, to garnish

Method:

1. Boil the beetroot in plenty of water for 35-40 minutes until tender, but not soft or mushy. Drain and refresh under cold running water.

2. Peel off the skins and grate the beetroot on to a plate. Squeeze it with your fingers to drain off excess water.

3. In a bowl, beat yogurt with the garlic and season with salt and pepper.

4. Add the beetroot, reserving a little to garnish the top, and mix well. Garnish with mint leaves and also roasted Pita bread.