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Creamy beetroot and yoghurt salad


Creamy beetroot and yoghurt salad

Ingredients

800g (13/4lb) organic cooked and peeled beetroot

2tbsp vegetable or sunflower oil

2tsp cumin seeds

1tsp coriander seeds, crushed

250g (9oz) natural yoghurt

Chopped fresh coriander and mint, to garnish


A delicious way to serve beetroot


In short
Serves:
4 people
Course:
Salad

Nutrition (per portion)
  • 191 calories
  • 8g fat

Method

1 Cut the beetroot into bite-sized pieces and place in a bowl. Heat the oil in a frying pan and add the cumin and coriander seeds. Stir-fry for 30 seconds, then remove from heat.

2 Whisk the yoghurt in a bowl until smooth, then add the spiced oil mixture. Season and stir to mix well. Pour the yoghurt mixture over the beetroot and toss to mix evenly.

3 To serve, transfer the mixture to a serving dish and garnish with the chopped coriander and mint.


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