- 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.
Recipe from www.lovebeetroot.co.uk
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This a perfect healthy side dish to any meal!
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
Time: 10 mins Serves: 4 Nutrition: 145 cals, Fat 1.7g sat fat 0.5g