in Recipes

Beetroot with Nashi pears, ginger and walnuts

updated

Spread the love

Ingredients for 4 servings:

  • 2 beetroots, cooked or fresh
  • 2 Nashi pears
  • some fresh ginger, to taste
  • some walnuts
  • 4 tbsp balsamic vinegar
  • 3 tbsp walnut oil
  • n. B. Port wine, white, semi-dry
  • 3 tbsp brown sugar
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the beetroot, peel it, cut it into small cubes, and toss it with walnut oil. Roast the walnuts. Meanwhile, peel and dice the pears and finely chop the ginger. Caramelize the brown sugar, deglaze with port wine and/or balsamic vinegar, and bring to a boil. Add the ginger and pears. Simmer for a while. Finally, add the walnuts. Season with salt. Add the mixture to the beetroot. Season with salt and pepper. Can be served hot or cold.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Smokey's Avocado Orange Spread

Pasta in creamy spinach and cheese sauce