Moroccan Beetroot & Herb Salad with Rachel’s Organic Natural Yogurt Dressing

Ingredients

• 750g cooked beetroot dipped in vinegar (not pickled), 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

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cost Average budget