Roast Beetroot and Apple Salad with Orange Poppy Seed Mayonnaise
- Prep:10 Min
- Cook:20 Min
- Yields:4 Servings
- 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.
- COMBINE the spinach and apples on a serving platter and top with beetroot.
- 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.
- HANDY TIP: If using large beetroot, cut into wedges before roasting.
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