Brazilian-style Beetroot and Carrot Salad (TM5)
This Brazilian-style beetroot and carrot salad combines earthy beetroot, sweet carrots and crisp little gem lettuce with a tangy lemon-agave dressing. The Thermomix grates the root vegetables in seconds and blends the vinaigrette to a silky consistency, turning a classic South American salad into a quick, colourful side.
About this recipe
Brazilian-style beetroot and carrot salad Thermomix TM7 brings a taste of South America to your table with minimal effort. This vivid raw salad recipe layers sweet grated carrot, deep-purple beetroot and crunchy little gem lettuce under a zesty dressing of freshly squeezed lemon juice, agave syrup, vinegar and olive oil. Searching for healthy salad recipes for your all-in-one kitchen machine often leads to cooked dishes, but this one shows how brilliant the TM7 is at cold preparation too: the grating function turns whole beetroot and carrots into fine, even shreds in seconds, saving you ten minutes of hand grating and stained fingers. The mixing function then emulsifies the dressing into a glossy vinaigrette that clings to every strand. Serve it as a fresh side at a barbecue, a quick weeknight dinner accompaniment, or pack it into a lunchbox — the flavours only deepen after a short rest in the fridge.
Preparation tips
- Grate the beetroot separately from the carrots and dress the beetroot first, so the vibrant purple juice does not stain the orange strands. Toss each vegetable with a little lemon juice straight away to keep the colours bright and appetising.
- Add the little gem lettuce leaves just before serving so they stay crisp and crunchy. If you are making the salad ahead, keep the dressed beetroot and carrot in a sealed container in the fridge and assemble with lettuce at the table.
- Swap the agave syrup for runny honey if you are not strictly vegan, or use maple syrup for a deeper caramel note. A handful of toasted sunflower seeds or crumbled feta on top makes it more filling for a light lunch.
Recipe variations
- Make it a heartier main course salad by adding steamed chickpeas, avocado slices and fresh coriander — still fully vegan. A spoonful of cooked quinoa turns it into a complete protein-rich lunch without changing the bright lemon-agave flavour base.
- For a festive winter version, replace the little gem with finely shredded red cabbage and add orange segments and pomegranate seeds. The citrus pairs beautifully with the beetroot and gives the salad a jewel-toned look for holiday tables.
Thermomix TM7 Benefits
- Grating whole beetroot with the TM7 takes seconds and produces even, fine shreds without purple-stained hands or a manual grater.
- The mixing function emulsifies olive oil, lemon juice and agave syrup into a glossy vinaigrette that coats every strand of carrot evenly.
- Weigh the vinegar and olive oil directly into the mixing bowl on the built-in scale, so the dressing ratios are exact with no extra measuring cups to wash.
- Using precise speed control, the Thermomix grates the carrots to a uniform consistency, giving the salad a professional, restaurant-style texture.
- Chopping extra coriander or parsley in the TM7 bowl takes just a few seconds, adding fresh herbal notes without a cutting board or knife work.
Ingredients
- beetroot
- carrots
- little gem lettuce
- freshly squeezed lemon juice
- orange juice
- agave syrup
- white vinegar
- olive oil
- fine sea salt
- ground black pepper