Moroccan Beetroot Salad With Yogurt Dressing
A nutritious beetroot salad offers a Moroccan-inspired twist, suitable for any season.
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Instructions
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Prepare the dressing by mixing yogurt, cumin, garlic, salt, and pepper in a small bowl; refrigerate for one hour.
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Cut beetroot into wedges, place in a medium bowl with vinegar, toss, and let sit for 10 minutes before draining.
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Combine the drained beetroot, spinach, and most of the chopped mint and cilantro in a large serving bowl.
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Just before serving, drizzle the salad with dressing and sprinkle with the remaining chopped herbs.
Nutritional Info (per serving)
Calories:
276 kcal
Carbohydrate:
56 g
Cholesterol:
4 mg
Fiber:
6 g
Protein:
11 g
Saturated Fat:
1 g
Sodium:
400 mg
Sugar:
49 g
Fat:
2 g
Unsaturated Fat:
0 g