Tenina.com's Beetroot And Honeyed Pecan Salad

Photo of Beetroot And Honeyed Pecan Salad

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  1. Place whole beetroot into simmering basket and insert into Thermo bowl. Add enough water to come half way up the sides of the simmering basket. Cook 35 min/100ÂșC/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 200ÂșC 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 Thermo 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.

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