BEETROOT DICE WITH GREEK YOGURT, LIME AND CRUSHED WALNUTS

Super crunchy, healthy and refreshing, this dish is ?ery easy to make and yet big on fla?our. Besides ser?ing with other ?ars as a meze, or with crudités or toasted bread for dipping, you could also en?oy this as a little salad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the unpeeled beetroot in a large saucepan and cover with cold water. Bring to the boil and then cook over a medium heat for 15–20 minutes, depending on their size, until they are cooked through and soft.

Step 2

Drain the beetroot and leave to cool. Peel off the skins and then ?nely dice.

Step 3

Mix the diced beetroot with the yogurt, olive oil, vinegar, garlic and lime zest and juice in a bowl, sprinkling the crushed walnuts on top before serving. To add a touch of contrasting colour, garnish with some microherbs.

Step 4

Serve with crudités and toasted bread.

Step 5

This will keep in an airtight container in the refrigerator for up to 3 days