Preparation time
5min
Total time
5min
Portion
0
portion(s)
Level
easy
- TM 31
published: 2011/06/10
changed: 2017/02/07
Ingredients
Dressing
- 20 g pomegranate molasses
- 20 g balsamic vinegar
- 45 g orange juice
- 30 g olive oil
- 1 tbsp honey
Salad
- 400 g beetroot, peeled and quartered
- 400 g carrot, peeled and quartered
- 50 g raisins
- 20 g sunflower seeds, toasted
- 20 g pumpkin seeds, toasted
- 1/4 tsp salt
- Baby spinach leaves and feta to serve
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place dressing ingredients into mixing bowl and mix 5 sec/speed 5.
- With dressing remaining in mixing bowl, add carrots and beetroot and chop 4-5 sec/speed 5, use spatula to assist mixing to ensure all ingredients are chopped evenly. Scrape down sides of bowl.
- Add raisins, seeds and salt and combine 3-4 sec/
"Counter-clockwise operation" /speed 2 using spatula to assist mixing. - Serve salad on baby spinach leaves and top with crumbled feta.
Dressing
Salad
Tip
This recipe is a Thermomix conversion of Raw Energy featured on pg 194 of Ripe Recipes by Angela Redfern.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
This salad is absolutely delicious!!! The only change was I added 2 tablespoons each of the pepitas and sunflower seeds (more than 20 g), plus add 2 tablespoons of pine nuts (all toasted first). Garnished with a bit of chopped mint as well as the crumbled feta... sensational!!
I really enjoyed this salad. I don’t bother toasting seeds. I also add an apple and walnuts
THis is my favorite recipe. It always impresses the masses - it makes a large bowl! I add a bunch of fresh mint and 1 teaspoon of rose water. Yum!
This was so tasty and refreshing. I used 10g Grenadine in place of the pomegranate malasses. Left out the raisins (as didn't have any) and replaced with walnuts. Used beetroot wedges (tin) as didn't have any fresh beetroot and added these at step 3. Added to my favourites.
Beautiful Salad, flavours all compliment each other, pomegranate molasses a must, wouldn't be the same without it. Have been making the beetroot salad from the EDC till I came across this one, however prefer the taste of this one now.
'Cooking is a way of giving and of making yourself desirable' MICHAEL BOURDIN
Lovely, colourful, tasty and easy to make raw vegetable salad. Stores well in fridge.
I loved it - and so did my mum and both young children. Yummo !
This is a beautiful salad. Loved it & there's plenty. I made the pomegrante molasses. 4 cups of pure pomegrante juice (health food shops will stock), 1Tsp of lemon juice. 1/2 cup of sugar. In a saucepan medium heat, stirring occasionally until sugar has completely dissolved. Reduce heat to medium-low cook until mixture reduces to 1 cup. Takes about 70 min. Remove from heat & allow to cool for 30 mins in saucepan.Transfer to a glass jar & allow to cool completely before covering & storing in the refrigerator for up to 6 months. Well worth it for this salad.