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Moroccan Beetroot and Herb Salad

This quick and easy salad offers oodles of nutrients with its potassium-rich beetroot and antioxidant-packed fresh herbs

Serves:
 4
Ready in:
 Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make

Ingredients
  • 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
  • 250g baby spinach leaves, washed and well drained
  • large bunch fresh mint, roughly chopped
  • large bunch coriander, roughly chopped
For the dressing:
  • 250ml Rachel's Organic Natural Yoghurt (either low-fat or full-fat)
  • 32 tsp cumin seeds, roughly ground
  • 1 garlic clove, crushed
  • sea salt and freshly ground black pepper
Method
  • 1

    In a large serving bowl, toss together the beetroot, spinach, mint and 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.

  • PER SERVING: 2.1g FAT (Excluding extras)

Moroccan Beetroot and Herb Salad was taken from COOK VEGETARIAN

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