BABY BEETROOT RAITA WITH WATERCRESS SALAD

Ingredients
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

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