In a medium sized pot, cover the beetroot with cold water, bring to a boil and simmer on low heat for 25min.

Take a jug and mix the yoghurt, milk, lemon juice, lemon rind, garlic, chopped herbs, paprika and seasoning, cover and refrigerate.

Remove the beetroot from the pot and immerse in cold water to cool down.

Once cooled, peel by rubbing the skin with a paper towel, dice into small cubes and lay in a serving bowl, making a hole in the center.

Gently spoon the ricotta into the center of the bowl, then place the microgreens on top. Refrigerate until ready to serve. Drizzle with yoghurt dressing just before serving.