Recipe for Beetroot Salad w/ Pomegranate Molasses & Spicy Pecans

Name: Recipe for Beetroot Salad w/ Pomegranate Molasses & Spicy Pecans
Ingredients: Serves 6 - 8 people; 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; freshly ground black pepper

www.dublincookeryschool.ie

To prepare the Beetroot Salad w/ Pomegranate Molasses & Spicy Pecans Preheat the oven to 200°C, 180° Fan, 400°F, Gas 6. To prepare the beetroot.

View full recipe on www.dublincookeryschool.ie

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dublincookeryschool.ie.

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Ingredients

Serves 6 - 8 people
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
freshly ground black pepper