Baked Beetroot With Yogurt

4 medium beetroots, cooked, skinned and
grated
salt
freshly ground black pepper
1 teaspoon dry mustard
300 ml/1/2 pint low-fat yogurt

Mix the grated beetroot with salt, pepper, mustard and half the yogurt. Place in a wide, shallow dish and pour the rest of the yogurt on top.

Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for about 10 minutes or until the mixture is heated through. (Do not let the yogurt reach boiling point as it will curdle.) Serve hot or cold.

SERVES 4 to 6