Beetroot, pecan and goat's cheese salad
A perfect accompaniment to grilled meat or fish, this salad is full of lovely flavours and textures.
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.nzwomansweeklyfood.co.nz.
Ingredients
- 1 kilogram (2 pounds) baby beetroot (beets)
- 1 small kumara (orange sweet potato), sliced thinly
- 1 tablespoon walnut or olive oil
- 1 tablespoon red wine vinegar
- 90 grams (3 ounces) spinach leaves
- 1/2 cup (60g) pecans, roasted, chopped coarsely
- 125 grams (4 ounces) goat's cheese, crumbled
- 1/3 cup loosely packed fresh flat-leaf parsley leaves
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