Rich in antioxidants, beetroots make the perfect summer salad. Don’t be scared of this vegetable, as once you cook up, you will have a friend in beetroot for life. Accompanied with fresh mint and fetta, this dish – as simple as it is – will wow your taste buds into a frenzy.

Ingredients

5 – 6 medium sized beetroot (if you find small ones buy them and judge how many you would need) 200 grams of strained yogurt 3 cloves garlic crushed or cut very fine 3 – 4 tablespoons olive oil 2 – 3 tablespoons a good red wine vinegar Salt to taste

Method

1. Boil the beetroot, test with a skewer, strain, allow to cool and slip the skins off.

2. Cut in small cubes.

3. In a bowl mix all the other ingredients.