Beetroot And Honeyed Pecan Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 3mins
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- Serves
- 6
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- 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.
Inspired by: https://tenina.com/recipes/steamed-beetroot-honeyed-walnut-salad-raspberry-balsamic-reductionrecipe updated Dec 21, 2021
Ingredients
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- Fresh beet
- 3
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- Water
- 1 L
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- Pecan halves
- 150 g
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- Honey
- 2 ½ teaspoons
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- Pink himalayan salt flakes
- 2 pinches
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- Balsamic vinegar
- 160 g
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- Honey
- 20 g
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- Raspberries
- 45 g
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- Mixed salad leaves
- 70 g
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- Mini mozzarella balls
- 200 g
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- Red onion
- 50 g
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- Extra virgin olive oil
- as needed
Tools
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Oven
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Parchment paper
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TM5
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Serving plate
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Baking sheet - 18 x 13"
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Tm5 bowl
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Simmering basket
Step preview
- Add fresh beet and water to the simmering basket
- Cook - approx 35 min, 100°C, speed 3
- Remove basket and drain water
- When beetroot are cool enough to handle, peel and slice thinly
- Line a clean baking sheet with parchment paper
- Add pecan halves to the baking sheet
- Drizzle with honey
- Place into cold oven set to 200ºC and cook for 8 minutes or until nuts are toasted and honey has caramelised
- Sprinkle with pink Himalayan salt flakes then set aside
- Add balsamic vinegar, honey, raspberries and pink Himalayan salt flakes to the TM5 bowl
- Cook - approx 10 min, Varoma, speed 2
- Pour through a sieve to remove raspberry seeds and use immediately
- Arrange greens on serving platter, top with sliced beetroot, nuts, bocconcini (mini mozzarella balls) and onion
- Drizzle with Balsamic Reduction and EVOO to taste