I wanted to make a colorful and light starter for Christmas dinner. I marinated yellow beetroot with apple and carrot marinade, and candy (pink) beetroot with honey, lemon and olive oil marinade. I garnished with goji berries soaked in yogurt whey to make them tender. The bowls of dips were made to go with smoked salmon. These were very simple – just sieved nonfat yogurt mixed with finely diced mango and seasoning. Everybody loved it and I loved making it!