This healthy salad is light but filling, thanks to the fiber-rich beets and spinach. Yogurt dressing adds a satisfying creaminess, and cilantro and mint deliver delightfully refreshing flavors. You can buy precooked beets or roast them yourself for additional savory deliciousness. All that’s missing is some crusty bread and a few friends to lunch it with!
Moroccan Beetroot & Herb Salad with Yogurt Dressing
- 1 3/4 pounds cooked beets (peeled, sliced, and dipped in vinegar)
- 2 tsp cumin seeds (roughly ground)
- 1 clove garlic (crushed)
- 8 oz. baby spinach leaves
- 1 cup plain yogurt
- 1 large bunch fresh mint (roughly chopped)
- 1 large bunch fresh cilantro (roughly chopped)
- salt & freshly ground black pepper
- In a large serving bowl, toss together the beets, spinach, mint & cilantro, reserving a few of the herbs to garnish the salad.
- Make the dressing in a small bowl by mixing together the yogurt, cumin, and garlic. 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.
