|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:
- In a large serving bowl, toss together the beetroot, 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.
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.