Moroccan Beetroot and Herb Salad

Name: Moroccan Beetroot and Herb Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges; 250g baby spinach leaves, washed and well drained; large bunch fresh mint, roughly chopped; large bunch coriander, roughly chopped; [hd]For the dressing:[/hd]; 250ml Rachel's Organic Natural Yoghurt (either low-fat or full-fat); 32 tsp cumin seeds, roughly ground; 1 garlic clove, crushed; sea salt and freshly ground black pepper

Serves: 4

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make

This quick and easy salad offers oodles of nutrients with its potassium-rich beetroot and antioxidant-packed fresh herbs

Moroccan Beetroot and Herb Salad Recipe: Veggie

Ingredients
Method

Ingredients:

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

[hd]For the dressing:[/hd]
250ml Rachel's Organic Natural Yoghurt (either low-fat or full-fat)
32 tsp cumin seeds, roughly ground
1 garlic clove, crushed
sea salt and freshly ground black pepper

method:

In a large serving bowl, toss together the beetroot, spinach, mint and 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.

Print Recipe www.lovebeetroot.co.uk