Beetroot and horseradish salad

Name: Beetroot and horseradish salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 450.00 g beetroots small; 6.00 spring onions; 100.00 ml fresh coriander; 1.00 lemon; 3.00 cm horseradish; 300.00 ml yoghurt thick, plain; salt and freshly ground black pepper

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

450.00 g	beetroots — small
6.00	spring onions
100.00 ml	fresh coriander
1.00	lemon
3.00 cm	horseradish
300.00 ml	yoghurt — thick, plain
	salt and freshly ground black pepper

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Method:

Boil beetroot for about 20 minutes or until tender. Put in cold water and skin. Cut into bite-sized chunks and put into a serving bowl. Trim spring onions and cut across into thin slices. Add to beets with coriander, juice from the lemon, salt and pepper. Peel horseradish and grate into yoghurt. Spoon over beets and turn to coat evenly.
Serve 4-6.