1 bunch beetroot, ends trimmed
1/2 cup torn mint leaves
1/2 cup chopped coriander leaves
1/2 cup low-fat natural yoghurt
1 tbsp lemon juice
1 tsp sumac (can be substituted with lemon zest + a little salt)
Place the beetroot in a large saucepan of boiling water and cook for 40 minutes or until tender.
Drain and set aside to cool completely.
Peel the beetroot and chop it roughly.
Place in a salad bowl with mint and coriander.
Whisk together the yoghurt and lemon juice.
Tip into a small serving bowl and top with lemon zest and sumac.
Serve the beetroot salad with the dressing on the side.