Beetroot And Honeyed Pecan Salad
Serves
6
Total Time
1hrs 3mins
Calories
331
A very festive salad that is especially pretty at Christmas time. Don't be afraid of the raspberries, they add a wonderful tang.
- Fresh beet3large
- Water1 L
- Pecan halves150 gshelled
- Honey2 ½ teaspoons
- Pink himalayan salt flakes2 pinches
- Balsamic vinegar160 g
- Honey20 g
- Raspberries45 g
- Mixed salad leaves70 g
- Mini mozzarella balls200 ghalved
- Red onion50 gfinely sliced
- Extra virgin olive oilas needed
Ingredients
- 1. Add fresh beet and water to the simmering basket
- 2. Cook - approx 35 min, 100°C, speed 3
- 3. Remove basket and drain water
- 4. When beetroot are cool enough to handle, peel and slice thinly
- 5. Line a clean baking sheet with parchment paper
- 6. Add pecan halves to the baking sheet
- 7. Drizzle with honey
- 8. Place into cold oven set to 200ºC and cook for 8 minutes or until nuts are toasted and honey has caramelised
- 9. Sprinkle with pink Himalayan salt flakes then set aside
- 10. Add balsamic vinegar, honey, raspberries and pink Himalayan salt flakes to the TM5 bowl
- 11. Cook - approx 10 min, Varoma, speed 2
- 12. Pour through a sieve to remove raspberry seeds and use immediately
- 13. Arrange greens on serving platter, top with sliced beetroot, nuts, bocconcini (mini mozzarella balls) and onion
- 14. Drizzle with Balsamic Reduction and EVOO to taste
Method
Make this recipe in the Fresco Recipes App
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