Beetroot and Thyme Grilled Veg Salad

Beetroot and Thyme Grilled Veg Salad Finally! A recipe where I haven’t decided to incorporate some stir fry! Though I was sorely tempted, believe me. Today’s Beetroot and Thyme Grilled Veg Salad was made to satisfy my cravings for a lovely and cool, yet filling salad. You may notice a rather giant pile of food in the photographs, but as someone who often eats a dinner consisting of only vegetables (no grains or substitutes), I try and make an extra large and hearty portion. Plus I stave off the eventual disappointment of having finished… at least for a little while. This recipe can be enjoyed either hot or cold, I enjoy it either way – but try not to eat it all before it has cooled!




(Full recipe instructions at the bottom of the page)

6Blend the ingredients for the Beetroot and Thyme Sauce in a food processor…

7…until it reaches a somewhat smooth consistency.

8 After preparing the veg, pop it on the grill.

9Cook for 15 minutes.

10Throw some zoodles into a pan and cook for 3 minutes.

13When the veg has finished grilling, pop it into the pan with the zoodles.

11Stir to combine and add the Beetroot and Thyme Sauce. Heat for a minute or two.

12Serve on a bed of leafy salad. Enjoy!

Beetroot and Thyme Grilled Veg Salad

  • Servings: 2-4
  • Difficulty: easy
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Beetroot and Thyme Sauce

  • 150g cooked beetroot – I bought mine pre-cooked(!)
  • 2 cloves of garlic – crushed
  • 1/2 cup fresh thyme
  • 1 cup spinach
  • 2 tbsp (30ml) balsamic vinegar
  • black pepper

Grilled Veg

  • 2 cups onion – cut into wedges
  • 1 cup courgette/zucchini – chopped into chunks
  • 2 cups mushrooms – quartered
  • 1 bell pepper – chopped into chunks
  • 2 cloves of garlic – sliced
  • spray oil

Other Ingredients

  • 1 cup courgette/zucchini – made into zoodles using a spiralizer or vegetable peeler
  • 1 tbsp (15ml) soy sauce – I used light/reduced salt
  • spray oil
  • leafy green salad
  • 1/2 cup tomatoes – cut into chunks
  • 1/2 cup cucumber – cut into chunks


  1. Prepare the ingredients for the Beetroot and Thyme Sauce, add them to a food processor and blend until a somewhat smooth consistency is acquired. Season with black pepper to taste.
  2. Prepare the ingredients for the Grilled Veg and pop them on the grill (I use a George Foreman) for 15 minutes.
  3. While the veg is cooking, prepare the zoodles and the salad. When the veg is almost cooked, add the oil, soy sauce and zoodles to a pan and cook over a medium heat for 3 minutes.
  4. When both cooked, add the Grilled Veg followed by the Beetroot and Thyme Sauce to the pan of zoodles.
  5. Stir over a medium heat for a minute or two until heated through. Season liberally with black pepper.
  6. Arrange leafy green salad with tomato and cucumber on plates.
  7. If serving hot, serve the Beetroot and Thyme Grilled Veg immediately.
  8. If serving cold, allow the mix to cool before adding to plate.
  9. Enjoy!