Recipe: Moroccan Beets and Herb Salad with Yogurt Dressing

Here’s one to bookmark for a quick, refreshing salad: Moroccan Beets & Herb Salad with Yogurt Dressing. This recipe is made with ready-to-eat Love Beets dipped in a mild vinegar, which are tossed with tender spinach, flavorful fresh herbs and a creamy, spiced yogurt dressing to tie it all together.

The best part? It comes together in 10 minutes. Keep reading for the easy recipe!

Recipe adapted from Love Beets
Serve 4


  • 1 1/2 lbs (approx. 3 cups) Vinegar Infused Love Beets, chopped into wedges
  • 9 oz baby spinach leaves, washed & well drained
  • Large bunch fresh mint, roughly chopped
  • Large bunch cilantro, roughly chopped
  • 1 cup organic natural yogurt (either low fat or full fat)
  • 2 teaspoons cumin seeds, roughly ground (or use ground cumin)
  • 1 clove garlic, crushed
  • Sea salt & freshly ground black pepper


In a large serving bowl, toss together the beets, spinach, mint & cilantro, reserving a few of the herbs to garnish the salad.

Make the dressing in a small bowl by mixing together the yogurt, cumin & garlic. Season to taste with sea salt and freshly ground black pepper.

Drizzle the dressing over the salad just before serving and garnish with remaining herbs.