Beetroot And Honeyed Pecan Salad

Need

• The salad

• 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

Do

1  

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.

2  

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.

3  

Raspberry Balsamic Reduction;

4  

Place all ingredients into Thermomix bowl and cook 10 min/Varoma/speed 2 with MC off.

5  

Pour through a sieve to remove raspberry seeds and use immediately.

6  

Arrange greens on serving platter, top with sliced beetroot, nuts, bocconcini and onion. Drizzle with Balsamic Reduction and EVOO to taste. Serve immediately.