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Easy
By Alastair Little and Richard Whittington
Published 1995
For those who think beetroot only comes pickled in ferociously strong vinegar, the following treatment will be a revelation.
If not already cooked, boil the beetroots for about 20 minutes, until tender. Refresh in cold water and skin. Cut into small, bite-sized chunks and put into a serving bowl.
Trim the spring onions and cut across into thin slices. Add to the beets with the coriander, the juice from the lemon and salt and pepper.
Peel the horseradish and grate into the yogurt,