Candy-Striped beetroot salad with Maple-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.

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.

Table of Contents

• 1 Candy-Striped beetroot salad with Maple-candied pecans and goat's cheese
  • 1.1 Ingredients
    • 1.1.1 for the maple-candied pecans
    • 1.1.2 for the thyme vinaigrette
    • 1.1.3 for the salad
  • 1.2 Instructions

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

4 from 3 votes

Print Pin Rate

Course: Salad, Starter, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Author: Alida Ryder

Servings: 2

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.