Candy-Striped beetroot salad with Maple-candied pecans and goat’s cheese

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Candy-stripe beetrootCandy-stripe beetroot salad with candied pecans and goat's cheese

When I first spotted these gorgeous candy-striped beetroot at Woolworths last week, I almost squealed. I’m not sure when I became the person who squealed over vegetables but she’s here now and I don’t actually mind because honestly, how beautiful are they? I cooked a few of the pretty globes and was disappointed to see that once cooked, the perky pink and white stripes turn into a funny yellow and the stripes are less noticeable. I then decided to make a salad topped with everything delicious and I can tell you that I have stumbled upon a real winner here.

Candy-stripe beetroot salad with candied pecans and goat's cheese

The sweet, earthiness of the beetroot is perfectly complimented by the sweet, caramelised nuts and the tangy goat’s cheese. Served on a bed of herby baby salad leaves and dressed in a thyme vinnaigrette, this salad makes the perfect lunch or chic starter. Definitely a regular on our menu from now on.

Candy-stripe beetroot salad with candied pecans and goat's cheese

Candy-Striped beetroot salad with Maple-candied pecans and goat’s cheese
 
Prep time
Cook time
Total time
 
Recipe type: Salad, Vegetarian, Starter,
Serves: 2
Ingredients
for the maple-candied pecans
  • 100g pecans
  • ¼ cup maple syrup
for the thyme vinaigrette
  • juice of ½ lemon
  • ¼ cup olive oil
  • 1 teaspoon fresh thyme leaves
  • salt & pepper to taste
for the salad
  • 2-3 candy-stripe beetroot, peeled and very thinly siced
  • 100g soft goat’s cheese (I used Chevin)
  • baby salad leaves (try to get a pack that has herbs mixed in)
Instructions
  1. To make the candied pecans, toast the nuts in a large frying pan over medium heat for a minute.
  2. Pour in the maple syrup and allow to cook and get sticky for a minute.
  3. Remove the nuts from the pan and place on a sheet of baking paper. Allow to cool completely.
  4. To make the vinaigrette, combine the ingredients and mix well. Set aside.
  5. To make the salad, place the salad leaves on a platter and top with the sliced beetroot, candied pecans and crumble over the goat’s cheese.
  6. Dress with the vinaigrette and serve.

 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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