Beetroot & yogurt salad

Ingredients:

• 350g/12oz cooked beetroot,
• chopped into bite-sized cubes
• 2 large gherkins, chopped into large chunks
• 4 tablespoons Greek-style yogurt
• 2 tablespoons white wine vinegar salt and freshly ground black pepper 
• 1 tablespoon finely chopped
• fresh dill, to garnish

• Put the beetroot and gherkins in a large serving bowl.
• In a separate bowl, mix together the yogurt and vinegar, and season with salt and pepper.
• Pour this mixture over the beetroot and gherkins, and stir. Sprinkle with fresh dill and serve.