This lovely vegan dish is not only really healthy, it’s also beautiful to look at. Even on a rainy grey day you can find some joy, with a full plate of colors: the purple of the beetroot, the orange of the orange slices, the green of the basil and the shiny caramelized pecan nuts. And the best thing about this salad: It’s super easy to make.
Ingredients for 4 people:
- 800 grams of cooked beetroot
- 2 large oranges
- 70 grams of pecan nuts
- A few Basil leaves
- 40 grams of sugar
- Pinch of cinnamon
- 5 tablespoons of olive oil
- 2 tablespoons of white vinegar
- 1 teaspoon of mustard
- 1 teaspoon of honey
- Salt and pepper
Start by carmelizing your pecans. Take 40 ml of water in a pan together with the sugar and a pinch of cinnamon. Heat the water until all the sugar dissolves. Now you can add the pecan nuts. Move them around steadily and cook the mixture until it starts to caramelize, and the nuts start to shine. Put them aside to cool down on some baking paper.
Now slice your beetroot really thin and arrange the slices nicely on the four plates. Afterwards fillet the oranges: Take off all the white bits. Make sure to do this over a bowl, so you can collect some of the dripping orange juice for the salad sauce. Place your orange slices on top of the beetroot and add the chopped basil.
Next step is the salad sauce: Take two tablespoons of the orange juice that you collected earlier, add the mustard, the vinegar, a teaspoon of honey, salt and pepper and mix it all together. At the very end you can add the olive oil while you keep stirring. This way you ensure that the oil mixes well with the vinegar.
Now you can pour the salad sauce over the four plates and top it with your caramelized pecan nuts. It tastes as lovely as it looks!