Beetroot and boiled eggs with horseradish yogurt and potatoes

Ingredients

For 1 serving

• Beets150 g
• Eggs2
• Nonfat Greek yogurt80 g
• Horseradish10 g
• Dill3 g
• Potatoes200 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

Method

1. Peel the potatoes and cut them into roughly 3 cm pieces. Put them in a pan of cold water, bring to the boil, add salt and cook for 15 minutes over medium heat, until tender; drain.
2. Meanwhile cook the eggs in a small pan of boiling water for 9 minutes, until hard-boiled; cool them in cold water, peel and halve them.
3. Cut the ready-cooked beetroot into wedges, handling it on a plate or with a glove as it stains.
4. Peel the horseradish and grate it finely; chop the dill. In a small bowl mix the Greek yoghurt with the horseradish, dill and a pinch of salt; taste and add more horseradish if you like it hotter.
5. Arrange the potatoes, beetroot and egg halves on the plate, dress with the extra virgin olive oil and a pinch of salt and serve with the horseradish sauce.