We could all use some bright winter sun right about now. But golden beets will have to do.

Take 3-4 medium-sized beets and boil them in their skins until done (about 45 minutes). Drain, and rub off the skins under cool water. Cut in half and slice into 1cm pieces. Place in a bowl and squeeze the juice of 1 lemon over the beets and drizzle with olive oil. Set aside.

In a mortar, place 1 garlic clove, peeled, along with a pinch of coarse salt. Pound to a paste. Stir in ½ cup (125ml) Greek yoghurt and some finely chopped fresh dill.

Place the beets in a serving dish, add dollops of the dill sauce, drizzle a bit more olive oil overtop, and garnish with Nigella seeds.

Serve on its own, or with a green salad with radishes