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Beetroot Salad with Maple Candied Pecans and Goat’s Cheese

Beetroot Salad with Maple Candied Pecans and Goat’s Cheese

Recipe Category

Gluten Free

Ingredients

or the maple-candied pecans

  • 100g (3.53 ounces) pecans
  • ¼ cup maple syrup
for the thyme vinaigrette
  • juice of ½ lemon
  • ¼ cup olive oil
  • 1 teaspoon fresh thyme leaves
  • salt & pepper to taste
for the salad
  • 2-3 candy-stripe beetroot, peeled and very thinly sliced
  • 100g (3.53 ounces) soft goat’s cheese
  • baby salad leaves (try to get a pack that has herbs mixed in)

Preparation

Read full details on: Simply Delicious and image courtesy of Simply Delicious

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CIS

Written by CIS

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