This is a salad I originally designed as a kind of nutritious take on American Thanksgiving celebrations with its pecans and sweet maple syrup as a bit of a fresher taste to add to the traditional dishes. Beetroots are at their best in Autumn and Winter, the richly coloured root vegetables are fully of anti-oxidants and vitamin C perfect for warding off any colds or bugs at this time of year. I've given them a twist by roasting them in maple syrup, its earthy sweetness caramelises the beetroots and contrasts nicely with the bitter leaves and fresh pops of pomegranate seeds. Serve warm as a side salad with your thanksgiving leftovers.
Free from gluten and dairy. Vegan.
Total Time 35 minutes
- 4 coloured beetroots
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 pear, best if it’s hard and crunchy
- ½ cup toasted pecans
- chicory, radichino, rocket or any other bitter leaves
- pomegranate seeds to serve
- optional: goats cheese
- Preheat the oven to 180C.
- Peel and chunkily chop your beetroots.
- Whisk together the coconut oil and maple syrup and toss through the beetroot chunks, making sure they are thoroughly coated.
- Roast for 25 - 30 minutes.
- Toss together with nuts, salad leaves and pomegranate seeds, serve warm.