Moroccan beetroot & herb salad with natural yoghurt dressing

Serves: 4

Preparation Time: 10 mins

Cooking Time: none

What you'll need:

  • 3x 250g packs of natural Love Beets® cooked beetroot drained, dipped in vinegar (not pickled), and 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 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.