600 g fresh raw beetroot
sea salt and black pepper
a squeeze of lemon
2 tbsps extra virgin olive oil
2 tbsps chopped flat leaf parsley
1 tbsp chopped fresh mint
1 tbsp cornflour
500 g yoghurt
Wash the beetroot carefully. Place in a saucepan of cold water and bring to the boil.Boil for between 30 minutes and 1½ hours depending on the size of the beetroot- they will be ready when you can slip a sharp knife easily in to the centre.
Drain, place under a cold running tap and rum awawy the skin with your fingers. Cut the beetroot into 2 cm rounds, then dress with the lemon juice, olive oil, half the partsley, the mint and some salt and pepper.
In a large bowl whisk the egg with the cornflour until a smooth paste is formed, then add the yoghurt.Place the yoghurt in a saucepan and put over a medium heat to warm through, stirring occassionally.
Remove from the heat just before it bubbles. Add the beetroot and stir over the heat again until warm. Check the seasoning and serve sprinkled with the remaining parsley.