- 500 g beetroot
- 250 g carrots
- 1 apple
- 250 g yoghurt
- ½ lemon (juice)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp sunflower oil
- Salt & pepper
- Peel the beetroot, carrots and apple, and finely grate them. Transfer to a large bowl.
- For the dressing, mix the yoghurt, lemon juice, sunflower oil and parsley in a small bowl. Season with salt and pepper.
- Pour the dressing over the grated vegetables and stir well. The salad is best after it has been refrigerated for a couple of hours.
Recipe & Picture: Liz Sinner