Tastes great served with Reza's Hyderabadi spring lamb biryani.
4 ready-cooked beetroots, diced or grated
1 tsp ground cardamom plus extra for garnishing
2-3 tbsp fresh mint, chopped
450ml Greek yoghurt
1 tsp sugar
Put the beetroot in a bowl and add the cardamom and two tablespoons of the chopped mint. In a separate bowl, whisk together the yoghurt with the sugar, a squeeze of lemon juice and salt to taste.
Layer the beetroot and the yoghurt in a glass serving dish and garnish with the remaining mint and a sprinkling of ground cardamom.