Moroccan Beetroot Salad With Yogurt Dressing Recipe

The Spruce Eats
Serves: 4 Save

Ingredients (10)

  • 1 cup (250 milliliters) yogurt
  • 2 teaspoons cumin seeds, coarsely ground
  • 1 clove garlic, crushed
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup (59 milliliters) malt vinegar
  • 1 3/4 pounds (750 grams) cooked beets, cooled and peeled
  • 8 ounces (250 grams) baby spinach
  • 1 large bunch fresh mint leaves, coarsely chopped, divided
  • 1 large bunch fresh cilantro leaves and stems, coarsely chopped, divided

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Directions

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