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"1. <strong>FOR THE BEETROOT SALAD:</strong><br />Wash the beetroot carefully, do not pierce the skin otherwise they will bleed while cooking\n 2.  Place the beetroot in a saucepan with salted water and cook for 30 minutes to 1 hour, depending on the seize of the beetroot\n 3.  Once the beetroot is cooked, drain them and rub away the skin from the beetroot underneath cold running water. Or leave the beetroot to cool and then remove the skin\n 4.  Cut them into 1 cm rounds and arrange on a platter\n 5.  Dress the slices of beetroot with the lemon juice, olive oil, parsley, salt and pepper\n 6.  FOR <strong>THE YOGURT DRESSING:</strong><br />Mix the garlic with the yogurt and check for seasoning\n 7.  <strong>TO ASSEMBLE:</strong><br />Pour the yogurt dressing over the beetroot, drizzle with the olive oil and sprinkle with the Nigella or cumin seeds.<br /><strong>CHEFS TIP:</strong><br />The beetroot blends in with the yogurt and gives it a beautiful pink or purple colour. This dish is wonderful with grilled fish or chicken "
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