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Marinated Beetroot & Spinach Salad

Marinated Beetroot & Spinach Salad - Quirky Cooking

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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

12 avocadoes, diced

1/4 red onion, thinly sliced, optional

fine sea salt & pepper to taste


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.