Cumin adds flavour to yoghurt in this recipe for a Moroccan-inspired beetroot and herb salad.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes: www.lovebeets.com.au
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