Moroccan Beetroot & Herb Salad with Natural Yogurt Dressing

This colourful and vibrant, Moroccan Beetroot & Herb Salad with Rachel’s Organic Natural Yogurt Dressing, makes a nutritious and tasty lunch dish, and great if you are vegetarian too!

If you prefer, you can serve this with a char-grilled chicken fillet or salmon fillet to make it complete.



Serves: 4

Preparation time: 10 minutes

Cooking time: none

You’ll need:

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 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.

Recipe by:

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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