Rate this recipe
3.3/5
(128 Votes)
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
Preparation
Step 1
In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.
Step 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.
Step 3
Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.
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