Beetroot and Pear Salad with Honeyed Pecans

Name: Thermomix recipe: Beetroot and Pear Salad with Honeyed Pecans
Ingredients: 150 Grams pecans, shelled; 2 - 3 Tablespoons honey; 2 - 3 large whole beetroots; 2 -3 Bosc pears (brown); 1 red onion, thinly sliced; 2 - 3 Tablespoons brown sugar; Sea salt to taste; Extra Virgin Olive Oil to taste; 1 Handful mixed salad greens, per serving; 200 Grams double cream Brie, cut in thin slices; Balsamic salad dressing of choice

Serves 8 Rated: Print

You will just love this salad on a festive occasion, or for entertaining. Its beautiful AND delicious. Don’t wait for Christmas, get it organised.

Beetroot and Pear Salad with Honeyed Pecans

This is another of the recipes for Lakeside Joondalup. They now have the new summer series out, so pop over and pick yourself up a set. In the meantime, no thermie required, try this beautiful salad with amazing flavours. 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.

Hope you enjoy!

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Need

150 Grams pecans, shelled
2 - 3 Tablespoons honey
2 - 3 large whole beetroots
2 -3 Bosc pears (brown)
1 red onion, thinly sliced
2 - 3 Tablespoons brown sugar
Sea salt to taste
Extra Virgin Olive Oil to taste
1 Handful mixed salad greens, per serving
200 Grams double cream Brie, cut in thin slices
Balsamic salad dressing of choice

Do

1: Place pecans 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.
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 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 Brie.

Drizzle with Balsamic Dressing and serve immediately. Serves 8 - 10.

Tenina Holder is a wife, mother of five and grandmother of eight, 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!