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4.0 from 9 votes

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

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

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

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

    Cup of Yum
  1. To make the candied pecans, toast the nuts in a large frying pan over medium heat for a minute.
  2. Pour in the maple syrup and allow to cook and get sticky for a minute.
  3. Remove the nuts from the pan and place on a sheet of baking paper. Allow to cool completely.
  4. To make the vinaigrette, combine the ingredients and mix well. Set aside.
  5. 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.
  6. Dress with the vinaigrette and serve.