Beetroot salad with yoghurt and mint

  • 4 Beetroots cooked and cut into cubes.
  • 1 Celery stalks, copped
  • 1 Granny smith apple, cut into cubes
  • 1 Red onion, chopped
  • 1 Tablespoons chopped mint
  • 500ml Greek yoghurt Salt and pepper to taste.
Instructions
  1. In a large salad bowl, gently toss the onion, beetroot cubes, celery and apple.
  2. In a separated bowl mix the yoghurt and mint.
  3. Add salt and pepper to taste.
  4. Just before serving, mix yoghurt with beetroot-­‐mixture and serve immediately. Do not over mix; you need to still see white Yoghurt.

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