Ingredients (serves 2):
½ cup (120g) Greek yogurt
½ tbsp. lemon juice
½ tbsp. olive oil
¼ tsp. ground cinnamon
½ clove of garlic, minced
14 oz. (400g) cooked beetroot, cubed
4 tbsp. fresh parsley, chopped
- In a bowl, mix the yogurt with the lemon juice, olive oil, cinnamon, and garlic.
Mix the beetroots and ⅔ of the parsley with the yogurt and season with salt and pepper.
Garnish with the remaining parsley, and serve immediately.