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.