You will need
2 raw beetroot, trimmed, scrubbed and coarsely grated
3 raw carrots, scrubbed and coarsely grated
Ina Paarman’s Vegetable Spice
½ cup (125 ml) plain full cream yoghurt
1 T (15 ml) wholegrain mustard
2 T (30 ml) oil
Spoon the vegetables and yoghurt in separate heaps on a plate.
Season and roughly stir through.
Mix the mustard and oil together, pour over and serve.