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

Name: Candy-Striped beetroot salad with Maple-candied pecans and goat's cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving
Ingredients: 100 g pecans; 1/4 cup maple syrup; Juice of 1/2 lemon; 1/4 cup olive oil; 1 teaspoon fresh thyme leaves; salt & pepper to taste; 2-3 candy-stripe beetroot; 100 g soft goat's cheese; baby salad leaves

User Reviews

4.0

9 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2
Course
Salad, Appetizer
Cuisine
Vegan

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

Kylie Thomas

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

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

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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.