Name: Roast Beetroot and Apple Salad with Orange Poppy Seed Mayonnaise
Prep time: 10 min
Cook time: 30 min
Ingredients: 500 g trimmed baby beetroot, halved; 4 Royal Gala apples, cored and quartered; Olive oil spray; Salt, to taste; 4 sprigs thyme; 50 g baby spinach leaves; 1/2 cup ZOOSH Just Got Laid Free Range Egg Mayonnaise; 1 teaspoon honey; 1 teaspoon finely grated orange rind; 1 teaspoon poppy seeds; 1/3 cup milk, approximately

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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

Tips & Hints:

If using large beetroot, cut into wedges before roasting.

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

Tips & Hints:

If using large beetroot, cut into wedges before roasting.

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