When I first spotted these gorgeous candy-striped beetroot at Woolworths last week, I almost squealed. I’m not sure when I became the person who squealed over vegetables but she’s here now and I don’t actually mind because
When I first spotted these gorgeous candy-striped beetroot at Woolworths last week, I almost squealed. I’m not sure when I became the person who squealed over vegetables but she’s here now and I don’t actually mind because
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  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • Summary

    When I first spotted these gorgeous candy-striped beetroot at Woolworths last week, I almost squealed. I’m not sure when I became the person who squealed over vegetables but she’s here now and I don’t actually mind because honestly, how beautiful are they? I cooked a few of the pretty globes and was disappointed to see that once cooked, the perky pink and white stripes turn into a funny yellow and the stripes are less noticeable. I then decided to make a salad topped with everything delicious and I can tell you that I have stumbled upon a real winner here. The sweet, earthiness of the beetroot is perfectly complimented by the sweet, caramelised nuts and the tangy goat’s cheese. Served on a bed of herby baby salad leaves and dressed in a thyme vinnaigrette, this salad makes the perfect lunch or chic starter. Definitely a regular on our menu from now on.

    Ingredients

    • 3.5 Ounce pecans
    • 0.25 cup maple syrup
    • juice of 1/2 lemon
    • 0.25 cup olive oil
    • 1 tsp fresh thyme leaf
    • salt and pepper to taste
    • 3 candy-strip beetroot, peeled and very thinly sliced
    • 3.5 Ounce soft goat cheese
    • mixed baby salad green

    Instructions

    Click Here For Step-By-Step Instructions

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