Ingredients

The following ingredients have 7 Servings
  • 2 small beets with their greens (or use 1 medium beet and greens from 2 beets)
  • 2-3 tablespoons lemon juice
  • 1⅔ cups water or vegetable stock
  • 3¼ cups natural/Greek yogurt (you can combine it with buttermilk/kefir)
  • 3-4 tablespoons dill (finely chopped)
  • 4 tablespoons chives (finely chopped)
  • 10 radishes (coarsely grated)
  • 1 cucumber (15cm/6in long, peeled, coarsely grated)
  • 1 garlic clove (crushed)
  • Season to taste (if using water add approx. 1.5 tsp fine sea salt plus pepper to taste)
  • Serve with hard boiled eggs (optional)

Instruction

  • Peel the beets and grate (coarsely). Finely chop the greens (leaves and stems).  Place all in a large pot, add the water or vegetable stock, lemon juice, cover and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave to cool completely.
  • Once the beet mixture has cooled add the remaining ingredients, season to taste and stir thoroughly.  Refrigerate for at least 30 minutes (up to 4 hours) before serving.