Beetroot, spinach and yoghurt salad

Beetroot, spinach and yoghurt salad

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 beetroots, leaves trimmed
100g baby spinach
1/2 red onion, finely sliced

Yoghurt dressing

Quantity Ingredient
180g natural yoghurt
2 tablespoons lemon juice
2 garlic cloves, crushed
1 tablespoon tahini
freshly ground black pepper
salt

Method

  1. Place the beetroots in a saucepan, cover with water and bring to the boil. Reduce the heat, cover with a lid and cook for 30–40 minutes, until tender. Drain, allow to cool, then peel (hold the beetroot in a paper towel and gently wipe away the skin with another piece of paper towel) and cut into wedges.
  2. For the yoghurt dressing, mix all the ingredients together. Keep refrigerated.
  3. Place the spinach in a bowl and add the beetroot wedges and onion slices. Drizzle the yoghurt dressing over to serve.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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