Warm Beetroot Salad w/ Pears, Olive Salsa & Candied Pecans

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Warm Beetroot Salad w/ Pears, Olive Salsa & Candied Pecans




(yield 4)


Ingredients:

4 red beets
3 bosc pears (ripe)
½ tsp ginger
2 tbsp butter
1 tsp balsamic vinegar
1 tsp chopped parsley (fresh)
8-10 basil leaves
¼ cup pecans
1 tbsp sugar
1 tsp honey

Salsa:

1 cup mixed green and kalamata olives (pitted and chopped)
1 cup greek yogurt
1 tbsp fresh cilantro
1 garlic clove (crushed)
¼ cup pecans


Boil your beets until fork tender, once cooled peel and slice them each into 8 wedges. Reserve a ¼ cup of the cooking liquid, strain and put aside. Quarter your pears, remove the core and slice each into 8 wedges. In a frying pan on medium heat add a quarter cup of pecans and toast, after 2 minutes of toasting add the brown sugar, honey, salt and toss evenly coating the pecans and toss for 30 seconds before removing from pan. In the same frying pan on medium heat add the reserved liquid and the ginger. After it begins to reduce add the pears, butter, and balsamic vinegar. Ensure pears are still firm and fully coated and remove from heat.

In a bowl combine all the ingredients for the salsa.

To plate layer the beats and pears alternating in a circle. Top with the salsa, fresh chopped parsley, basil leaves and the candies pecans.

***Tips***

Smaller beets will boil between 30-40 minutes, larger ones will take up to an hour and sometimes more.

Do not peel the beets before boiling!