|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||20%|
|Total Sugars 34g|
|Vitamin C 26mg||128%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beets have gained popularity over the years, especially making their way into fashionable salads. This Moroccan beetroot salad recipe nestles cooked beets over a bed of spinach and tops it with a creamy garlic and cumin yogurt dressing; the fresh mint and cilantro give the dish a Moroccan flair.
The recipe calls for cooked beets, and you can prepare them any way you like: boiled, steamed, or roasted. The salad can be served on its own with crusty bread and some salty butter, as a side dish with meat or fish, or as part of a spread of other salads.
1 cup/250 ml yogurt
2 teaspoons cumin seeds, coarsely ground
1 clove garlic, crushed
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup/59 milliliters malt vinegar
1 3/4 pounds/750 grams cooked beets, cooled and peeled
8 ounces/250 grams baby spinach
1 large bunch fresh mint leaves, coarsely chopped, divided
1 large bunch fresh cilantro leaves and stems, coarsely chopped, divided
Gather the ingredients.
Make the dressing: In a small bowl, mix together the yogurt, cumin, and garlic. Season with salt and pepper to taste. Refrigerate the dressing for an hour or so.
Put the vinegar in a medium bowl. Cut the beetroot into even-sized wedges, transferring the wedges to the bowl with the vinegar as they are cut. Toss and let sit for 10 minutes. Drain the beets, discarding the vinegar.
Mix together the beetroot wedges, the spinach, and most of the chopped mint and coriander in a large serving bowl (reserve a little of the chopped herbs as a garnish).
Before serving, drizzle the dressing over the salad, then as you are ready to serve finish by sprinkling with the remaining chopped herbs.
- Consider roasting the beets rather than boiling or steaming, which is a more common preparation. Roasting beetroots helps retain a lot of the flavor and the nutritional value; it intensifies the flavor as well.
- If you do not have the time to let the dressing sit for an hour or so, no worries, it will still taste good. Making it in advance simply lifts the flavors even more.
What Is Malt Vinegar?
Malt vinegar is popular in Britain and often served with fish and chips. It has a nutty, somewhat toasty flavor that is sweeter and more complex than white vinegar. It is made by malting barley, which is then made into beer; the beer is then turned into vinegar. Placing the cut beets in the malt vinegar is a simple way to add an extra layer of flavor to this dish.