Moroccan Beet & Herb Salad with Yogurt Dressing
What to do
- In a large serving bowl, toss together the beets, spinach, mint & 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.
What you’ll Need
For the salad:
750g cooked beets, chopped into wedges
250g baby spinach leaves, washed & well drained
Large bunch fresh mint, roughly chopped
Large bunch coriander, roughly chopped
For the dressing:
2 tsp cumin seeds, roughly ground
1 clove garlic, crushed
Sea salt & freshly ground black pepper