Beet and pomegranate salad with maple candied pecans

Name: Beet and pomegranate salad with maple candied pecans
Yield: 4
Ingredients: 4 bunches mixed baby beetroots, such as red, golden or target beetroot, scrubbed, trimmed; 40.00 ml extra virgin olive oil; 110g pecan; 60ml maple syrup; 1/4 tsp smoked paprika (pimenton); 250.00 ml each small beetroot leaves red vein sorrel leaves (from grocers); 1 pomegranate, cut into wedges; 150g blue cheese, roughly torn; 40.00 ml apple cider vinegar; 40.00 ml fig vincotto; 20.00 ml hazelnut oil

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by delicious. team

delicious. team

Nov 16, 2016

Chef Michael Demagistris creates a salad with all the colours and flavours of summer in one dish.

4 bunches mixed baby beetroots, such as red, golden or target beetroot, scrubbed, trimmed
2 tbs extra virgin olive oil
3/4 cup (110g) pecans
1/4 cup (60ml) maple syrup
1/4 tsp smoked paprika (pimenton)
1 cup each small beetroot leaves and red vein sorrel leaves (from grocers)
1 pomegranate, cut into wedges
150g blue cheese, roughly torn

Fig and hazelnut dressing

2 tbs apple cider vinegar
2 tbs fig vincotto
1 tbs hazelnut oil

Method

1.

Preheat oven to 180°C. Grease 3 baking trays and line with baking paper.
2.

Toss beetroot with oil, then spread in an even layer across 2 prepared trays. Roast for 45 minutes or until tender. Set aside to cool, then halve larger beetroot.
3.

Toss the pecans, syrup, paprika and a pinch of sea salt on remaining prepared tray. Roast, stirring once, for 15 minutes or until pecans are golden and caramel is bubbling. Set aside to cool.
4.

Arrange beetroot, beetroot leaves, sorrel leaves, pomegranate, blue cheese and candied pecans on a platter.
5.

Whisk all dressing ingredients in a bowl until combined. Drizzle over salad to serve.