Roasted Beetroot Salad with Pecans
The beetroot, also known as the table beet, garden beet, red beet or sometimes simply as beet, is one of the many cultivated varieties of beets and arguably the most commonly encountered variety in South Africa.
The usually deep-red roots of beetroot are rich in the nutrient betaine, which is important for cardiovascular health. The beet root is also high in choline, folic acid, iodine, manganese, organic sodium, potassium and fibre.
Pecans are a good source of protein and unsaturated fats. Like walnuts (which pecans resemble), pecan nuts are rich in omega-6 fatty acids, although they contain about half as much omega-6 as walnuts.
9 small to medium red and yellow beetroots
1 Tbsp vegan margarine
1 cup pecan halves
2½ Tbsp maple syrup
½ cup crumbled firm tofu
Salt & pepper
¼ cup white balsamic vinegar
1 tsp Dijon mustard
3/4 cup olive oil
3 Tbsp chopped chives
Salt and pepper
- Preheat the oven to 200°C (400°F).
- Wash and dry the beetroots and place in an oven-proof casserole dish. Bake from 45 minutes to 1 hour, or until the beets are tender when pierced with a knife. Allow to cool, then cut off each end and peel.
- To prepare the pecan nuts, heat the margarine until sizzling in a frying pan over medium heat and then add the nuts. Cook the pecans for about 2 minutes, shaking the pan a few times while they cook. Add the maple syrup and season with salt and pepper. Remove from the heat and set aside.
- To make the dressing, add all of the ingredients into a bowl and whisk until smooth.
- To assemble the salad, slice the beetroots and arrange them on 4 plates. Sprinkle with the pecan nuts and crumble the tofu over the beets. Whisk the dressing once more, and then drizzle some over each plate. Serve immediately.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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