75g greek yogurt
1/2 teaspoons cumin seeds, dry roasted and coarsely ground
1/2 clove garlic, crushed
Sea salt
Freshly ground black pepper
30ml apple cider vinegar
250g cooked beetroot
baby spinach, mache or mixed lettuce leaves
coarsely chopped fresh mint leaves
Make the dressing in a small bowl, mixing together the yogurt, cumin, and garlic. Season with salt and pepper to taste.
To make it stronger in taste leave for an hour or two in the fridge.
Stir in the mint and coriander. Cut the beetroot into even-sized chunks and pour over the vinegar.
Leave to marinate for 10 minutes.
Drain and discard the vinegar. Tip the beetroot onto a bed of greens, drizzle over the dressing and finish with a sprinkling of a few more chopped herbs.
