Stove Top

Moroccan Beetroot and Coriander Salad


1 bunch beetroot, ends trimmed

1/2 cup torn mint leaves

1/2 cup chopped coriander leaves


1/2 cup low-fat natural yoghurt

1 tbsp lemon juice

1 tsp sumac (can be substituted with lemon zest + a little salt)


Place the beetroot in a large saucepan of boiling water and cook for 40 minutes or until tender.

Drain and set aside to cool completely.

Peel the beetroot and chop it roughly.

Place in a salad bowl with mint and coriander.

Whisk together the yoghurt and lemon juice.

Tip into a small serving bowl and top with lemon zest and sumac.

Serve the beetroot salad with the dressing on the side.


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