Simple to prepare yoghurt dressing over Rhodes Quality Beetroot slices, a tangy braai salad.

Ingredients

• 1 x 780 g jars Rhodes Quality Sliced Beetroot in Glass
• 125 ml (½ cup) plain thick yogurt
• 1 garlic clove, crushed
• 65 ml (¼ cup) flat-leaf parsley, chopped
• 65 ml (¼ cup) fresh dill, chopped
• salt and freshly cracked black pepper

Method

1. Drain the Rhodes Quality Sliced Beetroot in Glass, rinse and drain well in a colander.
2. Place the yoghurt, garlic and herbs into a bowl and stir to mix.
3. Season to taste.
4. Place the Beetroot into a bowl, add the dressing and toss to mix.
5. Serve chilled.