Moroccan beetroot salad with yoghurt recipe

12 October 2015 by
First published: 19 August 2015

This Moroccan beetroot salad with yoghurt dressing recipe will take your tastebuds for a ride, with the tang of infused beets, the creaminess of the natural yoghurt and the pungent combination of herbs and spices. Sweet Chilli Rosebud Beetroot can be purchased from Marks & Spencer – it can also be found in Tesco and Waitrose as Sweetfire® or in Sainsbury’s as Sweet Flame.



Serves 4

For the salad:

750g Sweet Chilli or Red Wine Vinegar and Orange Blossom Honey infused beetroot from the infused beetroot ready-to-eat range, chopped into wedges

250g baby spinach leaves, washed & well drained

Large bunch fresh mint, roughly chopped

Large bunch coriander, roughly chopped

For the dressing:

250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)

2tsp cumin seeds, roughly ground

1 clove garlic, crushed

Sea salt & freshly ground black pepper



In a large serving bowl, toss together the beetroot, spinach, mint and 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.

Recipe courtesy of 

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Moroccan beetroot salad with yoghurt dressing recipe
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