Imagine this gorgeous salad as part of a beautiful Christmas banquet. Adding so much colour, and fresh and light crunch this salad is one that pleases the eye and the palette!
I’ve been getting such a gorgeous steady supply of these beautiful golden yellow coloured beetroots and I really love them! I love them because they are different, but they also have a slightly more subtle light flavour so they are perfect for a salad like this!
For this salad, I haven’t peeled the beets, as they washed up really nicely, but you could do that if you preferred.
If you haven’t got roasted hazelnuts in the pantry just roast them for 10 minutes at 180ºC, or until golden in colour. The skins should begin to just fall on when rubbed gently.
There are a number of different ways to extract pomegranate seeds. I like to slice the top off, slice down the ridges, give a good tap and break the segments apart, letting all the seeds just pop out. Perhaps I should do a video on it sometime!
The balsamic reduction is really straightforward to make in the Thermomix. Super easy! You just combine 500g balsamic & 50g honey into the Thermomix and cook 25-30 Mins/Varoma/Speed 3, with the simmering basket on top.
Watercress, Pickled Golden Beetroot & Fennel, Hazelnut & Pomegranate Salad w Balsamic Reduction
A delicious, punchy, fresh & crisp salad adaptable to any banquet celebration or for a quick lunch with friends!
- 125ml Rice Wine Vinegar
- 125ml Water
- 1 Tbsp Honey
- 1/2 tsp Celtic Sea Salt
- 1/4 tsp Coriander Seeds
- 1/4 tsp Cumin Seeds
- 1/4 tsp Fennel Seeds
- 1 Star Anise
- 2 Pieces Orange Peel
- 1 Large Bunch Watercress
- 2 Medium Golden Beetroots
- 1 Medium Bulb Fennel
- 1/2 Pomegranate Seeds
- 50g Roasted Hazelnuts, halved
- 1-2 Tbsp Olive Oil
- Black Salt
- Micro Watercress
- Micro Radish
- 2 Tbsp Balsamic Reduction
- Place the pickling ingredients into the thermomix and heat 10 Mins/100º/Speed 1.
- Finely slice the fennel on a mandolin and place into a small bowl.
- Finely slice the golden beetroot on a mandolin and place into another small bowl.
- Pour the pickling liquid over the fennel to cover and leave for 10 minutes. Strain the pickling liquid over the beetroot to cover and leave that to pickle for 10 minutes.
- Once the fennel and beetroot is pickled, set them aside for plating.
- Place the watercress on a large platter and arrange slices of the pickled beetroot nicely around the plate. Place handfuls of the pickled fennel around the platter. Sprinkle with the pomegranate seeds & roasted hazelnuts.
- Drizzle with a little olive oil and sprinkle with black salt.
- Top the salad with some delicate sprigs of the micro herbs and drizzle with the balsamic reduction.
- Serve immediately.
Kitch'n Thyme http://kitchnthyme.com.au/
This beautiful bliss ball recipe came about recently when I was going to make my Paleo Chocolate Mango Tart. I had planned to make a batch of bliss balls that day also. The filling for the tart was sitting in the Thermomix and upon a second glance I all of a sudden had a ‘uh huh’ moment! This would make the perfect start to some delightful bliss balls! Yummo! So the whole tart went immediately out the window! Well thankfully, not really! I added a few more things to the mix and by golly it was delicious!
I add a few medjool dates and almond meal, along with the cacao nibs which add a gorgeous crunch to each bite, and a lovely bitterness!
For the bliss balls I’ve reduced the maple syrup a little to 80g instead of 120g in the tart filling, as I like them to be more of an energy pick me up rather than an actual treat! I’m not a big sweet tooth, so I don’t mind it a little richer. It’s up to you.
You can also add in a protein powder to give them an extra protein kick for a post workout snack or for busy mums and breastfeeding mums! They are a little more fudgey with the protein powder. Try both and see which you prefer.
I then roll them in roasted hazelnuts! I love hazelnuts with chocolate or carob. (You can definitely use carob powder for these too!) They are just so good with the extra crunch on the outside! You could leave them with no coating or use coconut perhaps.
Hazelnut & Cacao Nib Bliss Balls
Crunchy, nutty, creamy bliss balls! Almost a little Ferrero rocher like!
- 140g Roasted Hazelnuts
- 80g Coconut Oil
- 80g Coconut Milk
- 80g Maple Syrup
- 50g Raw Cacao Powder
- 1 tsp Vanilla Essence
- pinch salt
- 200g Almond Meal
- 4 Medjool Dates
- 40g Cacao Nibs
- 100g Protein Powder (optional)
- To make the filling, place 60g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
- Add the oil, milk, maple, cacao powder, vanilla, salt and dates and cook 2 Mins/50°/Speed 3.
- Add the almond meal & cacao nibs (& protein powder if using) and process 10 Sec/Speed 4-5/Reverse.
- Refrigerate for 30 minutes to chill. Once chilled the mixture will be much easier to roll.
- Place the remaining 80g hazelnuts into the Thermomix and chop 15-20 Sec/Speed 4.
- Place into a shallow bowl for rolling. Take small spoonfuls of the chilled mixture and roll into balls. Finish by rolling in the hazelnut crumbs and refrigerate until firm.
- My original version didn't have protein powder in them, however you can add it if you want to boost the protein content. They are a little more fudgey in texture with the protein!
Kitch'n Thyme http://kitchnthyme.com.au/