Serves 4
I have only just discovered the convenience of pre-cooked baby beets which makes this sambal salad quick to put together.
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Vegetable Spice

You will need

½ cup (125 ml) full cream plain yoghurt
½ t (2.5 ml) Ina Paarman’s Vegetable Spice
6 small beetroots, cooked, sliced
1 T (15 ml) snipped fresh chives, to garnish


Season yoghurt with Vegetable Spice.

Spoon yoghurt mixture over the sliced beetroot and sprinkle with snipped chives.

Serve chilled.