1. Chop the potatoes roughly into chunks. Grate the beets into the potatoes on the large holes of a standard box grater. Add onion, garlic, gherkins and hard-boiled eggs. 2. In a small bowl whisk together yoghurt, mayo, red wine vinegar and curry powder (if using). Pour over chopped veg in a large bowl and combine gently with a spatula to evenly coat all veg with the dressing and get the hot-pink colour of the beets everywhere. 3. Refrigerate for an hour before serving to blend flavours. ---------------------------------------------------------------------------
Nutrition
Ingredients
