Grated Roots with Yoghurt Salad
by COLETTE PIENAAR
This zingy little salad is great for lunch on its own or as a side dish too.
You will need:
4 – 6 tbsp Live natural yoghurt or soya yoghurt
1 tbsp fresh Mint leaves
1 tbsp fresh Basil
1 tbsp fresh Parsley
1 tbsp Olive oil
1 cup of cooked Beetroot, grated or chopped finely
1 cup of grated Carrots
Juice of 1/2 Lemon
Mix the yoghurt, herbs and olive oil and set aside. Place the root vegetables onto a plate and add the yoghurt mixture. Drizzle with lemon juice, sprinkle with a few basil leaves, season to taste and tuck in!