Beetroot And Honeyed Pecan Salad

by

Tenina Holder

POSTED Mon, December 3, 2018

Serves

6

Total Time

40 MINS

Calories

350

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

recipe-image

    INGREDIENTS


  • Fresh beet icon
    Fresh beet

    3 (about 382.8 g)

  • Water icon
    Water

    1 L (about 1 kg)

  • Pecan halves icon
    Pecan halves

    150 g (about 1 ½ cups)

  • Honey icon
    Honey

    2 ½ teaspoons (about 17.5 g)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

  • Balsamic vinegar icon
    Balsamic vinegar

    160 g (about ½ cup)

  • Honey icon
    Honey

    20 g (about 2 ⅞ teaspoons)

  • Raspberries icon
    Raspberries

    45 g (about ¼ cup)

  • Mixed salad leaves icon
    Mixed salad leaves

    3 cups (about 72 g)

  • Mozzarella cheese icon
    Mozzarella cheese

    200 g (about 1 ⅔)torn

  • Red onion icon
    Red onion

    50 g (about ⅓)finely sliced

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

    METHOD


  • 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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