Beetroot salad with yoghurt dressing

3 cooked beetroots, sliced
2 cartons natural yoghurt
mint, chopped
lemon juice
olive oil
handful raw almonds, chopped
salt and pepper

Arrange the beetroot slices on a large flat plate. Squeeze over some lemon juice and drizzle with olive oil. Season with salt and pepper.

Mix the yoghurt with a spoon of lemon juice and mint. Season with salt and pepper.

Shortly before serving, smear the yoghurt over the beetroot and then sprinkle over the chopped almonds.