Beetroot, Maple Pecan Salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Salad

Servings:

Beetroot is my favourite vegetable to use root to stem. The whole plant is bursting with so much nourishment and it’s super delicious when combined with a tasty dressing and the sweet, protein-rich pecans.

Ingredients

Dressing

2 tbsp sherry vinegar (can sub red wine vinegar and a teaspoon of maple syrup)
90 ml extra virgin olive oil -extra virgin (⅓ cup)
40 g currants (¼ cup)

Salad

4 raw beetroot (medium) washed & leaves trimmed
50 g beetroot leaves & stems (the inner, younger leaves are best) **
125 g pecan nuts (1 cup)
2 tbsp maple syrup
100 g watercress See note below **
100 g feta cheese

Instructions

Begin by making the dressing. Combine all of the ingredients together in a jar and set aside for at least 1 hour (you could also make this a day ahead).
Preheat your oven to 150℃/380°F (fan-forced).
For the salad, cut the beetroot into quarters and steam for 15-20 mins or until tender enough for a knife or fork to slide in easily. Once cooked, remove from the basket and allow them to cool before removing the skin by rubbing with a cloth or peeling.
Set aside the young leaves (with the watercress) and finely dice the stems. Add them to the steamer basket to cook for 3-5 mins (or until just tender). Allow to cool fully.
Whilst the beetroot is cooking, toss the pecans with the maple syrup and put into the pre-heated oven to roast for 10 mins.
Just before serving, assemble the salad by placing all the ingredients in a serving bowl and tossing through the dressing.
Enjoy immediately.
** feel free to substitute the watercress or beet leaves with any other leafy green (like rocket, baby spinach or cos).

Notes

Dairy-free and vegan

Replace the feta with a good quality vegan cheese or blobs of cashew cream.

Fructose friendly

Replace the maple syrup with rice malt syrup. Omit the currants.

Nut-free

Replace the pecans with pumpkin seeds. They are also very delicious roasted with the maple syrup.

Time-saving Tip

You can always make the dressing and steam the beetroot and stems the day before. Also roast the pecans and store each part separately in airtight containers. Then simply allow to return to room temperature and assemble the salad before serving.