Moroccan beetroot and herb salad with natural yogurt dressing

10 mins



750g Sweet Chilli Beetroot or Red Wine Vinegar Beetroot, 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 Rachel's Organic Natural Yogurt (either low fat or full fat)
2 tsp cumin seeds, roughly ground
1 clove garlic, crushed
Sea salt & freshly ground black pepper

What to do:

  1. In a large serving bowl, toss together the beetroot, 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.

Cook’s Tip: If you can’t get your hands on Sweet Chilli Beetroot or Red Wine Vinegar Beetroot, choose a different flavour from the infused beetroot ready-to-eat range which is available in major retailers or Vacuum Pack Beetroot, which will work perfectly in this dish.