Saturday, 10 November 2012

Moroccan Beetroot & Herb Salad with Rachel’s Organic Natural Yogurt Dressing...

Serves 4

Preparation time: 10 minutes

Cooking time: none

You’ll need

  • 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
  • 250g baby spinach leaves, washed & well drained
  • Large bunch fresh mint, roughly chopped
  • Large bunch coriander, roughly chopped

For the dressing

  • 250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)
  • 2 tsp cumin seeds, roughly ground
  • 1 clove garlic, crushed
  • Sea salt & freshly ground black pepper

What to do

  • In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.
  • Make the dressing in a small bowl by mixing all the ingredients together. 
  • Season to taste with sea salt and freshly ground black pepper.
  • Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.

About this post-

Recipe and photo credit by- Love Beetroot

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