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Beetroot and Praline Nut Salad
Beetroot and Praline Nut Salad
Savoury

Beetroot and Praline Nut Salad

20 mins
30 mins
Hard
6

A lovely light lunch idea or serve as a side salad.

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  • Ingredients
  • Method

Ingredients

Praline

  • 70g salted pistachio nuts, shelled
  • ½ cup (115g) Chelsea Caster Sugar
  • 2 bunches baby beetroots

Salad

  • 150g watercress
  • 100g baby spinach
  • ½ bunch mint leaves
  • 70g marinated Persian feta

Dressing

  • 1 Tbsp pomegranate molasses
  • 2 tsps white wine vinegar
  • 2 tsps Chelsea Golden Syrup
  • ¼ cup oil, from Persian feta or olive oil
  • Salt and pepper, to taste

Chelsea Products in Recipe

Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

Praline: spread pistachios on a baking paper lined tray. Heat caster sugar in a frying pan over a medium heat for 2-3 mins until sugar dissolves and turns to golden toffee. Shake pan occasionally (don't stir or it will crystallise). Pour toffee over nuts and allow to set. Break into pieces.
Salad: Trim beetroot leaves leaving some stalk. Steam over boiling water for 30-35 mins or until tender. Drain, cool and peel with plastic gloves to avoid getting stained fingers. Cut into thin wedges.
Dressing: whisk dressing ingredients or shake in a screw top jar.
Lay watercress, baby spinach and mint on a platter and top with beetroot. Scatter over Persian feta. Drizzle with dressing and scatter with praline.
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How to Choose SugarFor Baking?

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