Ingredients:
4 whole beetroot, cooked, peeled and sliced

Marinade:
4 tablespoons olive oil
2 tablespoons white wine or cider vinegar
2 teaspoons sugar
salt and black pepper

Dressing:
4-5 tablespoons thick creamy yoghurt
2-3 cloves garlic, crushed with salt
freshly ground black pepper

Mix the marinade and pour over the fairly thickly sliced warm beetroot.
Leave to stand for 3-12 hrs. (The longer, the sharper will be the flavour)

Lift beetroot out and arrange in a bowl.
Beat the yoghurt with the garlic, season to taste, and spoon over the beetroot.