Raw Beetroot & Pear Salad
Raw Beetroot & Pear Salad
This vibrant raw salad is full of fresh flavour and contrasting textures, from crisp beetroot and crunchy honeyed seeds to sweet pear, creamy avocado and tangy goat’s cheese. Light and refreshing, it makes a beautiful addition to any festive table.
Servings
10
Prep time
Cook time
Recipe
Gluten Free, Vegan
Ingredients
- 1 tbsp honey
- 2 tsp Dijon mustard
- ¼ cup pepitas
- Salt & pepper
- ¼ cup sunflower seeds
- ½ cup beetroot leaves
- 2 cups lettuce, any variety, washed & dried
- 4 small beetroots, peeled & julienned
- 1 pear, sliced thinly
- 1 avocado, sliced
- 1 pomegranate, arils removed
- 100g marinated goat’s cheese
- Dressing
- 1 tbsp maple syrup
Method
- Heat a non-stick pan over mediumlow heat. Add the honey and allow it to melt, then add the pepitas and sunflower seeds. Stir to coat the seeds in the honey and cook for 5 mins, or until golden brown and caramelised. Transfer to a plate to cool and set aside.
- Arrange the beetroot leaves and lettuce on a large platter.
- Layer the beetroot, pear slices and avocado over the leaves
- Scatter over the pomegranate arils and dollop the goat’s cheese on top.
- Place the dressing ingredients in a bowl and whisk until well combined. Drizzle over the salad.
- Just before serving, scatter the seeds over the top.
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