Herby Beetroot and Spinach Salad with Yogurt Dressing
Preparation time: 10 minutes
Cooking time: none
For the salad:
750g cooked beetroot
250g fresh & naked spinach leaves, washed and drained
Large bunch fresh mint, roughly chopped
Large bunch coriander, roughly chopped
For the dressing:
250ml natural yogurt
2 tsp cumin seeds, roughly ground
1 clove garlic, crushed
Sea salt & freshly ground black pepper
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.
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