Candy-Striped beetroot salad with Maple-candied pecans and goat's cheese

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings: 2


for the maple-candied pecans

  • 1/2 cup pecans
  • 1/4 cup Woodbury Sugar Shed's maple syrup

for the thyme vinaigrette

  • juice of 1/2 The Farm Stand's lemon
  • 1/4 cup Essex Oils olive oil
  • 1 teaspoon fresh thyme leaves
  • salt & pepper to taste

for the salad

  • 2-3 The Farm's candy-stripe beets peeled and very thinly sliced
  • 8 oz soft goat's cheese
  • Gilbertie's Organic Petite-greens (available now at the stand in the cooler case)



  1. To make the candied pecans, toast the nuts in a large frying pan over medium heat for a minute.

  2. Pour in the maple syrup and allow to cook and get sticky for a minute.

  3. Remove the nuts from the pan and place on a sheet of baking paper. Allow to cool completely.

  4. To make the vinaigrette, combine the ingredients and mix well. Set aside.

  5. To make the salad, place the salad leaves on a platter and top with the sliced beetroot, candied pecans and crumble over the goat's cheese.

  6. Dress with the vinaigrette and serve.