Marinated Beetroot & Spinach Salad
Ingredients
4 baby beetroot, peeled, trimmed, and sliced into paper-thin slices with a mandolin or potato peeler
40g white wine vinegar
40g raw honey
40g water
40g extra virgin olive oil
4 sprigs fresh thyme
1 punnet cherry tomatoes, halved
1 bag baby spinach leaves (approx 350g)
3 Lebanese cucumbers, peeled and diced
1–2 avocadoes, diced
1/4 red onion, thinly sliced, optional
fine sea salt & pepper to taste
Instructions
1. Place vinegar, honey, water, olive oil and thyme into a Thermomix bowl and mix 5 sec/speed 3.
2. Add thinly sliced beetroot and cook 10 mins/60C/reverse/speed 1.
3. Remove to a bowl, cover, and allow to marinate for at least an hour, preferably a few hours.
4. To prepare salad, gently mix together all ingredients except beetroot, in a large salad bowl.
5. Take beetroot slices out of the marinade with a fork and arrange them in the salad.
6. Remove thyme sprigs from the marinade and pour into a small jug. Serve alongside the salad as a dressing.