Lime zest beetroot, Caerphilly and pecan salad recipe with mixed leaves, lime and honey dressing is a tasty weekday lunch option. Tuck in.
We don’t care if it’s October, with the warm weather it’s still summer in our books, and we can’t think of anything tastier than this zingy and refreshing salad from Love Beetroot. Not only is it full of nutritious ingredients, but it doesn’t hold back on flavour, either, and is super simple to prepare. Give it a go and let us know what you think.
Serves: 2
Ingredients
For the dressing:
Juice 1 lime
1tsp wholegrain mustard
1tsp honey
3tbsp extra virgin olive oil
Salt and freshly ground black pepper
For the salad:
80g bag wild rocket
180g lime zest beetroot, cut into wedges
100g Caerphilly cheese, crumbled
50g pecan nuts
Method
In a small mixing bowl, whisk together the lime juice, mustard and honey. Drizzle in the olive oil, whisking as you go, until the dressing has emulsified. Season to taste with salt and pepper and set aside.
Divide the leaves between 2 plates, and scatter over the beetroot and Caerphilly cheese.
Add the pecans to a small frying pan and set over a medium heat. Toast for a couple of minutes until they smell lovely and nutty. Tip on to a board and roughly chop, then scatter over the salad.
Finally, give the dressing a final whisk and drizzle over the salad. Serve immediately.
