Moroccan Beetroot and Herb Salad

0 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in Under 15 Mins

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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

For the dressing:

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

Nutritional Information:

Calories: 135
Fat: 2.1gg

How To Cook

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.

http://www.lovebeetroot.co.uk

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