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

 In Lunch, Salads & Starters, Vegetarian

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Candy-stripe beetroot

Candy-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

Course Salad, Starter, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Alida Ryder

Ingredients

for the maple-candied pecans

  • 100 g pecans
  • 1/4 cup maple syrup

for the thyme vinaigrette

  • juice of 1/2 lemon
  • 1/4 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
  • 100 g soft goat's cheese I used Chevin
  • baby salad leaves try to get a pack that has herbs mixed in

Instructions

  • To make the candied pecans, toast the nuts in a large frying pan over medium heat for a minute.
  • Pour in the maple syrup and allow to cook and get sticky for a minute.
  • Remove the nuts from the pan and place on a sheet of baking paper. Allow to cool completely.
  • To make the vinaigrette, combine the ingredients and mix well. Set aside.
  • 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.
  • Dress with the vinaigrette and serve.

 

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