Red Beet Salad Recipe
pears, oat granola, pecans, chicories, créme fraîche mousse
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Ingredients
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Salad Base
Toppings
Créme Fraîche Mousse
Method
Preparing the Salad Base
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap the red beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until a fork easily pierces through the beets. Once done, let them cool, then peel and dice them into bite-sized cubes.
- 2
Slicing the Pears
While the beets are roasting, wash and slice the pears into thin wedges. Set aside.
- 3
Preparing the Chicories
Remove the leaves from the chicory head and wash them thoroughly. Tear or cut the leaves into smaller pieces and set aside.
Making the Créme Fraîche Mousse
- 4
Whipping the Cream
In a mixing bowl, combine the créme fraîche, heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the mixture until soft peaks form.
Assembling the Salad
- 5
Combining Ingredients
In a large salad bowl, layer the roasted beets, sliced pears, and chicory leaves. Gently toss to combine.
- 6
Adding Toppings
Sprinkle the pecans and oat granola over the salad, adding a delightful crunch.
- 7
Serving with Mousse
Spoon the créme fraîche mousse on top of the salad just before serving, or serve on the side for drizzling.