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

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Servings: 4

Ingredients

  • 750 g fresh beetroot washed and topped
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • scant 1/2 tsp each ground cumin and ground cinnamon
  • 1 tsp honey
  • 150 g baby spinach leaves washed

For the dressing

  • 150 ml full fat natural yogurt
  • small bunch fresh mint roughly chopped
  • small bunch fresh mint roughly chopped

For the croutons

  • 2 slices thick sliced bread crusts removed, cut into small chunks
  • 2 tbsp olive oil
  • ground black pepper
  • pinch cumin

Instructions

  • 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.
  • When cool enough to handle, peel the beetroot and chop into medium - sized chunks.
  • In a large bowl, toss together the beetroot, juices, honey and spices. Leave to marinade for at least an hour.
  • Make the dressing in a small bowl by mixing all the ingredients together. Season to taste with sea salt and freshly ground black pepper.
  • Divide the spinach between 4 dishes and top with the beetroot.
  • Drizzle the dressing over the salad just before serving. Sprinkle over the croutons if used.

Notes

To make croutons:
Mix the oil, pepper and cumin in a bowl. Add the croutons and stir well until coated evenly. Leave for 10 minutes.
Spread onto a baking tray and bake for 10-15 minutes until golden brown, tossing halfway through.