Candy-Striped beetroot salad with Maple-candied pecans and goat's cheese
User Reviews
4
6 reviews
Good
Candy-Striped beetroot salad with Maple-candied pecans and goat's cheese
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
for the maple-candied pecans
- 100 g pecans
- 1/4 cup maple syrup
for the thyme vinaigrette
- lemon juice of half
- 1/4 cup olive oil
- 1 teaspoon thyme fresh leaves
- salt to taste
- black pepper to taste
for the salad
- 2-3 beetroot peeled and very thinly siced, candy-stripe
- 100 g goat cheese I used Chevin, soft
- salad leaves try to get a pack that has herbs mixed in, baby
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.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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