Roast Beetroot and Apple Salad with Orange Poppy Seed Mayonnaise

Directions

1. PLACE the beetroot and apples on separate paper lined trays. Spray each well with oil and season the beetroot before topping with thyme. Bake both in a hot oven 200°C, allowing 20 minutes for the beetroot and 15 minutes for the apples. Cool to room temperature.
2. COMBINE the spinach and apples on a serving platter and top with beetroot.
3. COMBINE the mayonnaise, honey, orange rind, poppy seeds and enough milk to thin the mayonnaise to a pourable consistency. Drizzle over the salad. Garnish with extra thyme. Serve immediately.
4. HANDY TIP: If using large beetroot, cut into wedges before roasting.