Cumin adds flavour to yoghurt in this recipe for a Moroccan-inspired beetroot and herb salad.


  • 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

  • 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


  • 1.

    In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.

  • 2.

    Make the dressing in a small bowl by mixing all the ingredients together. Season to taste with sea salt and freshly ground black pepper.

  • 3.

    Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 169kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 8g
  • Carbohydrate 29g
  • Sugar 16g
  • Sodium 778mg

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.

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