Moroccan Beetroot and Herb Salad
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
- 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
For the dressing:
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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