Recipe for Beetroot Salad w/ Pomegranate Molasses & Spicy Pecans | Dublin Cookery School

Ingredients

• 1.5kg cooked beetroot, in a mix of red, yellow and candied, if available (about 2.25kg raw beetroot)
• 20g chervil, roughly chopped
• 120ml olive oil
• 120ml cider vinegar
• 50ml maple syrup or honey
• Salt
• 25ml olive oil
• 1 tbsp dark muscovado sugar
• 1 tsp ground allspice
• 1 tsp ground cinnamon salt
• 120g pecans
• 350g Greek yoghurt
• 1 small garlic clove, crushed
• 2 tbsp pomegranate molasses
• 1 tsp maple syrup
• Salt and freshly ground black pepper