Seriously, what could be easier or more delicious and nutritious than a Beetroot Salad. Beetroot is a real favourite British vegetable, and despite having fallen well out of favour (thanks to the British love of the pickled variety)now understanding the health benefits, it is back on the menu big time.
This beetroot salad recipe has a twist, it has a lovely creamy dressing made using organic natural yoghurt (my favourite brand of Rachel's Organics is particularly good). 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.
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. I love it.
This beetroot salad recipe has a twist, it has a lovely creamy dressing made using organic natural yoghurt (my favourite brand of Rachel's Organics is particularly good). 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.
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. I love it.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- For the dressing:
- 250ml/1 cup of natural Yogurt (either low fat or full fat, you choose)
- 2 tsp cumin seeds, roughly ground
- 1 clove garlic, crushed
- Sea salt and freshly ground black pepper
- For the Salad
- 750g / 1lb 12oz cooked beetroot dipped in vinegar (not pickled),
- 250g / 8 oz baby spinach leaves, washed and well drained
- A large bunch of fresh garden mint, roughly chopped
- A Large bunch of coriander / cilantro, roughly chopped, including leaves and stems
Preparation:
- First make the dressing: Mix all the dressing ingredients together in a small bowl. Taste then season with salt and pepper accordingly. If you have the time, leave the dressing to infuse for an hour or so, then assemble the salad as follows. If you font have the time, don't worry, it will still taste just as good.
- Take the beetroot and chop into even-sized wedges.
- Mix together the beetroot wedges, the washed and drained spinach with most of the chopped mint & coriander in a large serving bowl (reserve a little of the chopped herbs as a garnish for the salad).
- Before serving, drizzle the dressing over the salad, then as you ae ready to serve finish by sprinkling over the remaining chopped herbs.
- The salad can be served on its own with crusty bread and some salty butter, or serve as a side dish with meat or fish, or as part of a range of other salads.
Note: If you have raw beetroots from the garden or the market then consider roasting them rather than boiling. Roasting beetroots helps retain a lot of the flavour and the nutritional value, it intensifies the flavour as well. Have a look at my recipe for Roast Beetroot. For this recipe yo will then have to dip the beetroot into vinegar (not pickle it) to give it the correct flavour.
This recipe is based on a recipe from the great British site Love Beetroot
