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Love Beetroot

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


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Rate this recipe 3.4/5 (134 Votes)


  • 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


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


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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