Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 10 minutes
Ingredients (for 4 people) :
-750g cooked beetroot dipped in vinegar (not pickled), chopped into wedgesMethod: In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.
-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
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.