Moroccan Beetroot & Herb Salad with Natural Yogurt Dressing
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
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.
Recipe c/o www.lovebeetroot.co.uk