Rinse the baby beetroot and place in a saucepan of

water, bring to the boil and cook for 15 to 20 minutes,

or until tender. Drain, peel and cut into small chunks.

Leave to cool slightly, then combine with the yoghurt, a squeeze of lemon juice and seasoning, to taste.

Spoon over the crisp watercress, top with a few pomegranate rubies and serve as a side to spicy kebabs and naan bread.