INGREDIENTS

8 beetroot (about 750g), washed

500g of coconut yoghurt

3 1/2 tsp lemon juice

2 1/2 tsp sea salt

1 large cucumber, peeled and diced into 2cm cubes

6 radishes, halved lengthways and finely sliced

6 spring onions, finely sliced

A large handful of fresh dill, chopped plus extra to garnish

3 garlic cloves, diced

METHOD

Remove beetroot leaves and stalks. Chop coarsely and set aside. Peel and grate (or put in your food processor) the beetroot.

Place the grated beetroot in a saucepan with 300ml of water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the beetroot stalks and leaves for the last 2 minutes. Remove from heat and allow to cool.

Combine the yoghurt and 150ml of water with the lemon juice and 2 tsp of the salt in a large bowl, and whisk until smooth consistency.

Add cucumber, radish, spring onions, dill, garlic, grated beet, chopped stalks & leaves to the cooking liquid and mix thoroughly. Taste for seasoning. Add more salt or lemon juice if desired.

Serve cold or at room temperature. The flavours will intensify if left in the fridge for 4 -6 hours.

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