& blue cheese salad with pecans
An Autumnal favourite
About this Recipe
The combination of beetroot, pear and pecans adds a natural sweetness to this simple salad, which is further enhanced by the honey and apple cider vinegar dressing.
Step by Step Instructions
- 800g raw beetroot, peeled
- 200g green beans, trimmed & halved
- Zest of ½ orange
- 2 tbsp extra virgin olive oil or macadamia oil
- 1 tsp honey
- 1 tsp apple cider vinegar
- 120g rocket leaves
- 1/2 pear, thinly sliced
- 100-200g blue cheese
- 50g pecan halves
You can use steamed or roasted beetroot. If steaming, chop the peeled beetroot into halves and steam for 20-30 minutes, or until soft, with a slight bite. Once cooled, chop into 2cm cubes. If roasting, chop the peeled beetroot into 3 cm cubes, toss with coconut oil in a roasting tray and roast at 180C for 20-30 minutes, stirring regularly to avoid burning.
Steam the green beans for 2 minutes, then toss them in a colander under cold running water, to cool completely. Set aside to dry.
Mix the orange zest, olive or macadamia oil, honey and apple cider vinegar in a small saucepan and place over a gentle heat for 1 minute to melt the honey.
Arrange the rocket leaves on a serving platter and add the cooled beetroot and green beans. Pour over the cooled dressing and serve garnished with the thinly sliced pear, crumbled blue cheese and pecan halves.
Pecans contain mostly mono-unsaturated fats, which are an important part of a balanced diet and are relatively low in carbohydrate, making them a popular choice for followers of keto-style diets.
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