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Baby beetroot raita with watercress salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 to 20 minutes

Ingredients

8 - 12 baby beetroot
1 cup plain fat-free yoghurt
Crisp watercress
Pomegranate rubies

Method

Rinse the baby beetroot and place in a saucepan of

water, bring to the boil and cook for 15 to 20 minutes,

or until tender. Drain, peel and cut into small chunks.

Leave to cool slightly, then combine with the yoghurt, a squeeze of lemon juice and seasoning, to taste.

Spoon over the crisp watercress, top with a few pomegranate rubies and serve as a side to spicy kebabs and naan bread.