Thursday, 9 June 2016

Recipe: Moroccan Beetroot & Herb Salad with Yogurt Dressing

Barbecue season, yay!  If you are looking for a great side dish to serve with your barbecue, try this beetroot salad.  the earthiness of the beetroot marries well with the barbecue flavour of sausages and burgers, be they meat or veggie/vegan.  Find cooked beetroot vacuum-packed in the salad aisle.


Moroccan Beetroot & Herb Salad with Natural Yogurt Dressing

Serves 4

Ingredients

750g cooked beetroot (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 natural yogurt (or vegan alternative)
2 tsp cumin seeds, roughly ground
1 clove garlic, crushed
Sea salt & freshly ground black pepper

Method

1. In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.

2. To make the dressing, mix all ingredients together, then season to taste with sea salt and freshly ground black pepper.

3. Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.



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