Beetroot and Pear Salad with Honeyed Pecans

Serves 8
by Tenina Holder

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 g pecans, shelled
  • 2 - 3 tbsp honey
  • 2 - 3 large whole beetroots
  • 2 -3 Bosc pears (brown)
  • 1 red onion, thinly sliced
  • 2 - 3 tbsp brown sugar
  • Sea salt to taste
  • Extra Virgin Olive Oil to taste
  • 1 Handful mixed salad greens, per serving
  • 200 g 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.

More

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

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