Moroccan Beetroot Herb Salad with Yoghurt Dressing

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    This beetroot salad recipe has a twist; it has a lovely creamy dressing made using organic natural yoghurt. The yoghurt is mixed with garlic and cumin, and with the mint and coriander / cilantro in the salad makes it a very Moroccan-style dish. 
    Moroccan Beetroot Herb Salad with Yogurt Dressing

    Beetroot is also one of the most versatile vegetable sin the kitchen (rhubarb is another) as it can be used across a whole range of dishes, from the simple cooked beetroot right through to stunning desserts and cakes. 

    • 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 Organic Natural Yoghurt (either low fat or full fat)
    • 2 tsp cumin seeds, roughly ground
    • 1 clove garlic, crushed
    • Sea salt & freshly ground black pepper
    How to make Moroccan Beetroot Herb Salad with Yoghurt Dressing
    1. In a large serving bowl, toss together the beetroot, spinach, mint & 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. 
    3. Season to taste with sea salt and freshly ground black pepper.
    4. Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.

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