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

In a large salad bowl, gently toss the onion, beetroot cubes, celery and apple.
In a separated bowl mix the yoghurt and mint.
Add salt and pepper to taste.
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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