Pre-heat the oven to 200°C (400°F).
Take the puff pastry out of the packing and roll it out flat. Cut it in two equal parts and place one half on a lined flat baking tray.
Whisk together the cream cheese and yoghurt. Add half the pepper along with the salt.
Spread over the uncooked pastry. Slice the beetroot and place on top of the cream cheese mixture.
Bake for 16-18 minutes until golden. Sprinkle with the remaining pepper. Allow to cool a little and slice. Enjoy with a lovely crisp salad!
I only made one using half a puff pastry sheet. Just double the topping ingredients to make two.