Beetroot And Yogurt Salad

350 g/12 oz cooked beetroot
2 dill cucumbers
2 tablespoons wine vinegar
4 tablespoons plain low-fat yogurt
salt
freshly ground black pepper
1 tablespoon chopped dill or fennel

Cut the beetroot and dill cucumbers into 1 cm/ 1/2 inch dice and place in a mixing bowl.

Mix together the vinegar, yogurt, and salt and pepper to taste. Pour over the beetroot and cucumber and mix thoroughly. Turn into a shallow serving dish and sprinkle with the chopped dill or fennel to serve.

SERVES 4