Beetroot and Pear Salad with Honeyed Pecans
A vibrant sweet-and-savoury salad of earthy beetroot, juicy pears, creamy soft cheese and crunchy honeyed pecans.
This beetroot and pear salad is the kind of dish that feels a little bit fancy without trying too hard. Earthy roasted beetroot meets sweet, juicy pear, while creamy soft cheese melts gently into every bite. Add a handful of golden honeyed pecans for crunch and you’ve got that perfect balance of sweet, savoury and texture that makes people go back for seconds (and thirds).
It’s ideal for entertaining, long lunches or whenever you want a salad that steals the show rather than sitting quietly on the side. Don’t be afraid of the pears, they add a wonderful sweetness.
It is a great salad to serve with pork (best recipe for pork belly ever in Merry Christmix ebook) or duck in particular as the sweetness of the fruit compliments those meats specifically.
Serving Suggestions
Serve alongside a simple roast chicken or roast lamb for an easy but elegant dinner
Pair with grilled fish or salmon to keep things light and fresh
Add a slice of crusty sourdough or toasted baguette to turn it into a satisfying lunch
Top with prosciutto or crispy bacon for a salty contrast and extra indulgence
Serve as part of a shared grazing table with cheeses, dips and charcuterie
Add cooked grains like quinoa, farro or freekeh to bulk it up into a main meal
Toss through some baby spinach or rocket to stretch it further for a crowd
Pair with a glass of crisp white wine or rosé for long lunch vibes
Serve slightly warm (especially the beetroot and pecans) for maximum flavour
Finish with an extra drizzle of honey and a splash of balsamic glaze just before serving for extra wow factor
Need
- 100 Grams walnuts or pecans, shelled BUY
- 2 - 3 Tablespoons honey
- 2 - 3 large whole beetroot
- 2 -3 Bosc pears (brown)
- 1 red onion thinly sliced
- 2 Tablespoons brown sugar
- pink salt flakes to taste BUY
- Extra Virgin Olive Oil (EVOO) to taste BUY
- 1 Handful mixed salad greens, per serving
- 200 Grams double cream Brie, cut in thin slices
- OR 100 Grams feta cheese crumbled
- balsamic vinegar or glaze to dress the salad
Do
- 1
Place nuts onto paper-lined baking tray and 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 a little salt whilst still hot. Set aside. (These are great just on their own by the way.)
- 2
Reduce oven temperature to 180°C and line a large flat baking tray with paper.
- 3
Prepare beetroot, and onion by peeling and cutting into thin wedges. Place onto prepared baking sheet and sprinkle with sugar, salt and olive oil.
- 4
Prepare pears by coring and cutting into thin wedges. Place onto tray with beetroot. Roast 25-30 minutes, tossing gently half way through to coat contents well.
- 5
Arrange greens on serving platter, top with roasted beetroot, onions and pears, pecans and cheese.
- 6
Drizzle with balsamic vinegar or glaze just before serving. There is enough oil from the roasting to not need any more.
- 7
Sliced celery also works well in this salad as does a handful of craisins.
More
Drizzle with Balsamic Dressing and serve immediately. Serves 8 - 10.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
