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Candy-Striped beetroot salad with Maple-candied pecans and goat's cheese
Course
Salad, Starter, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
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.