- Serve beetroot salad on a bed of spinach leaves with crumbled goat cheese or feta cheese and toasted pumpkin seeds or pistachio nuts. - For extra flavour and sweetness, add 1 tsp pomegranate molasses or honey before chopping in step 1.

Serve beetroot salad on a bed of spinach leaves with crumbled goat cheese or feta cheese and toasted pumpkin seeds or pistachio nuts.

Perfect as a main course salad, for a BBQ, picnic or lunchboxes.

Make your own Mayonnaise as per the recipe in The Basic Cookbook or on Cookidoo® then use the same bowl to chop salad.

Perfect as a main course salad, for a BBQ, picnic or lunch boxes.

This salad can be stored in the refrigerator for up to three days.

To use your blade cover and peeler refer to the user manual for instructions on inserting and removing.

Serve beetroot salad on a bed of spinach leaves with crumbled goat cheese or feta cheese and toasted pumpkin seeds or pistachio nuts.

Nutritional comments : This is a very healthy starter thanks to its richness in complex carbohydrates.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the center of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

Instead of discarding fennel fronds, use to garnish salad.

To prepare jar: place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma, secure Varoma lid and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over with boiling water. Prepare for filling by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required.