Moroccan Beetroot and Spinach Salad with Paprika and a Natural Yogurt Dressing

Its a bit like Marmite – You love it or hate it!

Beetroot – Traditionally that beautifully deep purple shiny ball – though nowadays you can source a variety of colours and shapes. You can boil it, roast it, grate it raw, have it in soups, salads and cakes. Delicious as a Rosti or with feta cheese as a dip…….and its very reasonable as well. I even freeze chunks of roasted, peeled beetroot ready to pop into some hot oil in the oven when needed. 

This recipe adds deep Moroccan flavours  to the beetroot and is well-balanced with a creamy yogurt dressing.Serve at room temperature to get the most from all the spices. 

Moroccan Beetroot and Spinach Salad with Paprika and a Natural Yogurt Dressing
Serves 4
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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Ingredients
  1. 750g fresh beetroot, washed and topped
  2. 2 tbsp orange juice
  3. 1 tbsp lemon juice
  4. 1 tsp paprika
  5. scant 1/2 tsp each ground cumin and ground cinnamon
  6. 1 tsp honey
  7. 150g baby spinach leaves, washed
For the dressing
  1. 150ml full fat natural yogurt
  2. small bunch fresh mint, roughly chopped
  3. small bunch fresh mint, roughly chopped
For the croutons
  1. 2 slices thick sliced bread, crusts removed, cut into small chunks
  2. 2 tbsp olive oil
  3. ground black pepper
  4. pinch cumin
Instructions
  1. Wrap each beetroot in foil tightly and place on a baking tray. According to size, roast for approximately 1-1/2 hours Gas mark 5 /190C, until tender when tested with a sharp knife. Alternatively, boil in plenty of water for about an hour.
  2. When cool enough to handle, peel the beetroot and chop into medium - sized chunks.
  3. In a large bowl, toss together the beetroot, juices, honey and spices. Leave to marinade for at least an hour.
  4. Make the dressing in a small bowl by mixing all the ingredients together. Season to taste with sea salt and freshly ground black pepper.
  5. Divide the spinach between 4 dishes and top with the beetroot.
  6. Drizzle the dressing over the salad just before serving. Sprinkle over the croutons if used.
To make croutons
  1. Mix the oil, pepper and cumin in a bowl. Add the croutons and stir well until coated evenly. Leave for 10 minutes.
  2. Spread onto a baking tray and bake for 10-15 minutes until golden brown, tossing halfway through.
Sheila's Pantry http://sheilaspantry.com/

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