Prepare to embark on a gastronomic journey that will tantalize your taste buds and elevate your salad game! This Candy Striped Beetroot Salad is not just a dish, it's a vibrant work of art that combines the earthy sweetness of roasted beetroots, the creamy tang of goat's cheese, and the irresistible crunch of maple candied pecans. Perfect for health-conscious foodies and gourmet enthusiasts alike, this recipe promises to turn an ordinary meal into an extraordinary culinary adventure that will leave your guests impressed and your palate dancing with delight.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 medium candy striped beetroots, roasted and sliced
- 1/2 cup goat's cheese, crumbled
- 1/2 cup pecans
- 2 tbsp maple syrup
- 4 cups mixed greens
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the candy striped beetroots thoroughly and trim the tops and bottoms.
- Wrap each beetroot individually in aluminum foil and place on a baking sheet. Roast in the preheated oven for approximately 45-60 minutes, or until tender when pierced with a fork.
- While beetroots are roasting, prepare the maple candied pecans. In a small skillet, combine pecans and maple syrup. Toast over medium heat, stirring constantly, until the syrup caramelizes and coats the pecans (about 3-5 minutes).
- Remove pecans from heat and spread on a parchment paper to cool and prevent sticking. Allow them to crisp up and form a crunchy maple coating.
- Once beetroots are roasted, remove from oven and let cool for 10-15 minutes. Carefully unwrap and peel the skin, which should slide off easily.
- Slice the roasted beetroots into thin, half-moon shapes to showcase their beautiful candy striped pattern.
- In a large salad bowl, arrange mixed greens as the base. Gently layer the sliced beetroot on top.
- Sprinkle crumbled goat's cheese over the beetroot slices.
- Distribute the maple candied pecans evenly across the salad.
- Season with salt and freshly ground black pepper to taste.
- For the dressing, whisk together olive oil, balsamic vinegar, and a touch of honey if desired. Drizzle lightly over the salad just before serving.
- Serve immediately to enjoy the contrast of warm roasted beetroots, cool crisp greens, and crunchy maple pecans.
Tips
- Choose firm, fresh candy striped beetroots with vibrant color patterns for the most visually stunning presentation.
- When roasting beetroots, wrap them individually in foil to lock in moisture and enhance their natural sweetness.
- Toast pecans slowly to prevent burning and ensure a perfect caramelized maple coating.
- Let roasted beetroots cool slightly before slicing to maintain their structural integrity.
- For an extra flavor boost, consider adding a light citrus vinaigrette or a drizzle of aged balsamic reduction.
- Serve immediately after assembling to preserve the crisp textures and prevent the greens from wilting.
- If preparing ahead, keep components separate and assemble just before serving to maintain optimal freshness and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 23g
Saturated Fat: 7g
Cholesterol: 25mg
