Best with Cooked Beets

Moroccan Beet & Herb Salad with Yogurt Dressing

Prep Time: 10 MIN Servings: 4

What to do

  1. In a large serving bowl, toss together the beets, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.
  2. Make the dressing in a small bowl by mixing all the ingredients together. 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.

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:

250ml yogurt

2 tsp cumin seeds, roughly ground

1 clove garlic, crushed

Sea salt & freshly ground black pepper