Beetroot and Goats Cheese Salad

A crisp beetroot and goats cheese salad with hot candied pecans and a mustard vinaigrette. Full of strong flavours and great for summer.

Course Light Meal, Salad, Side Dish

Cuisine International

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 516kcal

Author Corina Blum

Ingredients

2 tablespoon pecans
1 teaspoon brown sugar
½ teaspoon cayenne pepper
3 tablespoon Roughly chopped or shredded lettuce
1 cooked beetroot diced
25 g goats cheese the hard crumbly type

For the Dressing

½ teaspoon mustard
2 tablespoon white wine vinegar
2 tablespoon olive oil
¼ teaspoon Black pepper

Metric - US Customary

Instructions

Whisk together all the ingredients for the dressing or put them in a little pot with a lid and shake well.
Make the candied pecans by roasting them in a dry pan. Keep tossing them so they don't burn. When they are beginning to look toasted, sprinkle on the sugar and cayenne pepper. The sugar will soon form a caramel. Stir the nuts in it and then take them out of the pan to cool.
Put the lettuce on a plate. Top with the beetroot, goats cheese and pecans. Drizzle the dressing over the top. Serve immediately.

Notes

Nutritional information is appr.oximate and a guideline only

Nutrition

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