Beetroot And Honeyed Pecan Salad

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

A very festive salad that is especially pretty at Christmas time. Don't be afraid of the raspberries, they add a wonderful tang.

Inspired by:

recipe updated Oct 8, 2019


  • Fresh beet icon
    Fresh beet
    x 3 (about 383g)
  • Water icon
    4⅛ cups (about 1000ml)
  • Pecan halves icon
    Pecan halves
    150g (about 1½ cups)
  • Honey icon
    2.5 tsp (17g)
  • Sea salt icon
    Sea salt
    2 pinches
  • Balsamic vinegar icon
    Balsamic vinegar
    145ml (½ cup)
  • Honey icon
    20g (about 3 tsp)
  • Raspberries icon
    45g (about 4½ tbsp)
  • Mixed salad leaves icon
    Mixed salad leaves
    3 cups (about 72g)
  • Mozzarella cheese icon
    Mozzarella cheese
    200g (about 1½)
  • Red onion icon
    Red onion
    50g (about ¼)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Sieve
  • kCook icon Serving plate
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Simmering basket

Step preview

  1. Add fresh beet and water to the simmering basket
  2. Cook - approx 35 min, 100°C, speed 3
  3. Drain
  4. Peel
  5. Slice thinly
  6. Line a clean baking sheet with parchment paper
  7. Add pecan halves to the baking sheet
  8. Drizzle with honey
  9. Place
  10. Heat oven - 200°C
  11. Cook until toasted - 8 min, 200°C
  12. Sprinkle with sea salt then set aside
  13. Add balsamic vinegar, honey, raspberries and sea salt to the TM5 bowl
  14. Fit TM5 bowl to TM5
  15. Cook - approx 10 min, varoma, speed 2
  16. Drain with sieve and reserve liquid
  17. Arrange mixed salad leaves in a clean serving plate
  18. Add beets to salad
  19. Add nuts to salad
  20. Add mozzarella cheese and red onion to the salad
  21. Drizzle salad with dressing
  22. Drizzle with extra virgin olive oil to taste
  23. Serve
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