Summary

Ingredients

• 500 g beetroot, (pre-cooked in a vacuum pack)
• 1 cup yogurt, (50 g)
• 100 g sour cream or sour cream
• Salt and pepper, freshly ground to taste
• 1 bunch mint, fresh (alternatively 3-4 teaspoons dried)

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Instructions

1. Cut the beetroot into small cubes and place in a salad bowl. Season to taste with salt and pepper. Better to spice it up now, because yoghurt and sour cream are added.
2. Just before serving, fold in the yogurt and sour cream (or sour cream). Wash the fresh mint, pat dry, finely chop and sprinkle generously over the salad.
3. Serve with a still warm flatbread.