Raw Energy Beetroot Salad

Serves 4 Prep Time 5 minutes  
by Tenina Holder

I love beetroot any which way; roasted, out of a tin, but fresh from the garden in this salad, raw…yum! A little tweak on a few I have eaten over the last few years. You can leave the seeds and nuts un-toasted if you want to Keep It Even Simpler!

This recipe appeared in The Convenient Vegetarian which is SO cheap right now, you should go grab a copy while stocks last. Just saying.

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Need

  • 2 Tablespoons pomegranate molasses
  • 2 Tablespoons Balsamic Vinegar
  • 60 Grams orange juice, fresh
  • 60 Grams Extra Virgin Olive Oil (EVOO) BUY
  • 1 Tablespoon honey
  • 300 Grams carrots, in pieces
  • 400 Grams raw beetroot, in pieces
  • Handfuls fresh mint leaves
  • 80 Grams raisins
  • 30 Grams sunflower seeds, toasted
  • 30 Grams pumpkin seeds, toasted
  • 30 Grams pinenuts, toasted
  • Generous pinch Pink Salt Flakes BUY

Do

1  

Place pomegranate molasses, balsamic vinegar, orange juice, oil and honey into Thermomix bowl and blend 6 sec/speed 6. Remove dressing from bowl and set aside

2  

Place carrot into Thermomix bowl and chop 3 sec/speed 4. Remove from bowl and set aside.

3  

Add beetroot and mint and chop 5 sec/speed 4.

4  

Add remaining ingredients to Thermomix bowl including carrot and blend 4 sec/speed 3.

5  

Serve immediately.

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