baby beetroot 8-12
plain yoghurt 1 cup
lemon juice a squeeze
sea salt and freshly ground black pepper, to taste
watercress 70 g
pomegranate rubies, to garnish
1 Rinse the 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.
2 Combine the beetroot with the yoghurt, lemon juice and seasoning, to taste.
3 Spoon over the watercress, top with pomegranate rubies
RECIPE: Abigail Donnelly