Roasted Beetroot and Pecan Salad

I am not sure I will be going back to work. I am loving all this time to cook up beautiful creations! Tonight's number is very moreish!!

If you grow your own beetroot, make sure you add the beetroot leaves into the salad as they are super tasty and also nutrient rich!


Ingredients 6 medium beetroot, cubed 1 tbsp maple syrup 1 tbsp olive oil 3 cups of rocket 1 cup of beetroot leaves, chopped (optional) 200 grams of halloumi, sliced and fried (or use crumbled feta) 1/2 cup pecans, lightly fried in dry pan 1 red onion, chopped and lightly fried in olive oil


Dressing ingredients 1/2 cup extra virgin olive oil 3 Tbsp balsamic vinegar 1 Tbsp dijon mustard 1 garlic clove pressed or finely minced 1/4 tsp salt 1/8 tsp black pepper


Instructions 1. Line a baking tray with baking paper. Add beetroot, olive oil, maple syrup and balsamic vinegar. Mix until all well coated. Bake 180C for 40-50 mins, until soft. 2. Make dressing ingredients by placing in a jar and shaking. 3. Assemble by placing rocket, beetroot, halloumi, red onion, and pecans on a plate. Drizzle with the dressing.


Nutritionist Cambridge
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