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Pear Watercress and Beetroot Salad

Autumn is here. Pears are abundant. Despite the colder weather I am clinging persistently to my lunchtime salads before they hibernate to make way for winter warmers. This autumnal bowl combines the sweetness of pears with earthy beetroot and crunchy pecans. The caperberries provide a little sharp and salty zing which is balanced out by the mellow creamy tahini dressing. And plenty of immune boosting nutrients and vitamin C in watercress to ward off those pesky colds.

Pear Watercress and Beetroot Salad

Pear Watercress Beetroot Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 1

1 small to medium beetroot, peeled, halved and finely sliced or mandolined into half moons
1 small courgette, julienned or 'ribboned' with a vegetable peeler
handful watercress
5-6 raw unsalted pecans
1/2 pear (use a crisp variety eg forelle), finely sliced or mandolined
3 radishes, finely sliced
3 caperberries (or 1 tbsp capers)
1/4 lemon juice
1-2 tsp tahini
sea salt
optional: edible flowers

1. Assemble beetroot, watercress, courgette on a plate or bowl and roughly toss together.
2. Add pear and radishes then scatter over caperberries and pecans just before serving.
3. Squeeze over the lemon juice. Drizzle on tahini and sprinkle over sea salt to taste.
4. Serve immediately.