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Moroccan Beetroot & Herb Salad

By Rachel - Silversurfers Assistant Editor Jun 6, 2016

This Moroccan-inspired beetroot and herb salad recipe brings a vibrant taste of Africa to your kitchen. 

Healthy and quick to prepare, this is a refreshing dish on a hot day. Try it with a homemade Tagine or cous cous salad.

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 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

What to do:

  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. 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.

 

Recipe courtesy of www.lovebeetroot.co.uk

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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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