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A Weekday Menu Recipe

 

Beetroot and Goats Cheese Salad    Veg  CD  MC  15mins


Serves 4    Cold Vegetarian Vegetables Nuts Salads Light Main Course Gluten Wheat Free Eggless

Ingredients
50g/2oz Chopped Pecan Nuts
60ml/2fl.oz. Maple Syrup
Approx  225g/8oz Salad Leaves
30ml/1fl.oz. Balsamic Vinegar
120ml/4fl.oz. Olive Oil
30ml/1fl.oz Fresh Orange Juice
4 Medium Cooked Beetroot, cubed
175g/6oz Firm Goat’s Cheese, crumbled

Instructions

1. Place the pecans in a frying pan and cook over a medium until they just start to toast.

2. Add the maple syrup and cook stirring, until evenly coated. Remove from the heat and allow to cool.

3. Meanwhile, place the vinegar, oil and orange juice in a small bowl and whisk until well blended.

4. Divide the salad leaves between four dinner plates, sprinkle with the cooled pecans, beetroot and goat’s cheese and drizzle the dressing over the top.

 

 

Serving Suggestions :

Accompaniments

French Bread

Dessert

Bananas with Fudge Sauce

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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