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Saturday, 10 November 2012

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


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 and freshly ground black pepper


What to do:
  1. In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.
  2. Make the dressing in a small bowl by mixing all the ingredients together. 
  3. Season to taste with sea salt and freshly ground black pepper.
  4. 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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