Beetroot Raita

• 4 ready-cooked beetroots diced or grated
• 1 tsp ground cardamom plus extra for garnishing
• 2-3 tbsp

Put the beetroot in a bowl and add the cardamom and 2 tablespoons of the chopped mint. In a separate bowl, whisk together the yoghurt with the sugar, a squeeze of lemon juice and salt to taste. Layer the beetroot and the yoghurt in a serving dish (a glass one would look pretty) and garnish with the