Beetroot And Honeyed Pecan SaladMake on Fresco
I have been wanting to make a Balsamic Reduction in thermomix since I first got mine over 4 years ago…but it took the wonderful Helene at SuperKitchenMachines to nudge me into action. I used raspberries as flavouring as this salad needed a little sourness. The honey was a natural choice to add and as you will read in Helene’s recipe, there are so many flavour options with a reduction that you will be spoilt for choice. Go ahead, choose whatever floats your flavor boat and reduce away. This version only makes enough for this one salad and may end up quite sticky. But personally…I am not afraid of sticky…just ask anyone!
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- 2 - 3 whole beetroot, large
- 1 Litre water for steaming
- 150 Grams pecans, shelled
- 2 - 3 Tablespoons honey
- Pinches pink salt flakes BUY
- 200 Grams bocconcini, torn into halves
- 50 Grams red onion, sliced thinly
- 1 Handful mixed salad greens per serving
- Extra Virgin Olive Oil (EVOO) to taste BUY
Raspberry Balsamic Reduction
- 160 Grams balsamic vinegar
- 20 Grams honey
- 45 Grams raspberries, fresh or frozen
- 1 Pinch pink salt flakes BUY
Place whole beetroot into simmering basket and insert into Thermomix bowl. Add enough water to come half way up the sides of the simmering basket. Cook 35 min/100ºC/speed 3. Remove basket and drain water. When beetroot are cool enough to handle, peel and slice thinly.
Meanwhile, 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 the salt whilst still hot. Set aside.
Raspberry Balsamic Reduction;
Place all ingredients into Thermomix bowl and cook 10 min/Varoma/speed 2 with MC off.
Pour through a sieve to remove raspberry seeds and use immediately.
Arrange greens on serving platter, top with sliced beetroot, nuts, bocconcini and onion. Drizzle with Balsamic Reduction and EVOO to taste. Serve immediately.