Moroccan Beetroot Salad With Yogurt Dressing Recipe
Ingredients (10)
- 1 cup (250 milliliters) 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
Directions
Learn how to make this recipe at The Spruce Eats
Ingredients (7)
- 1.5 oz. Don Julio Blanco Tequila
- 1 oz. Orange Liqueur
- 1 oz. Pomegranate Juice
- 0.25 oz. Agave Nectar
- 0.25 oz. Lime Juice
- Lime Wedge Garnish
- *Approximate serving size is 1.5 servings. Please enjoy responsibly.