Beetroot Slices With Yogurt
|Baby beetroot||8 , cleaned and trimmed|
|Parsley sprig||1 Bunch (100 gm), broken|
|Natural low fat yogurt||185 Milliliter|
Preheat oven to 180°C (350° F/Gas 4).
Place beetroot in a casserole dish and bake, covered, for 1 hour or until tender.
Slip off the skins.
Cool, then chill covered until required.
Fan out the radicchio leaves on the right of a serving plate Slice the beetroot and arrange them on the left, with the parsley.
Drizzle the yogurt over the beetroot and serve at once.