- 4 medium beetroot, peeled and coarsely grated
- 2/3 cup EASIYO yogurt
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp poppy seeds
- 1 tbsp horseradish to taste
- 4 sprig onions, chopped
Place the grated beetroot in a bowl.
Mix together the lemon, horseradish, yogurt, mustard, poppy seeds.
Pour onto the beetroot and gently fold. Place salad onto serving dish and sprinkle with spring onions.
Beetroot harmonises perfectly with yogurt.
It is usually cooked and served with vinegar, however this salad proves beetroot is also delicious raw.
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