Name: Roasted beets, plum & pecan salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serves 3 - 4, as a side
Ingredients: 4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles; 1 tbsp olive oil; 4 ripe plums (about 200g), cut into wedges; 60g pecans toasted and roughly chopped; 1 small pack mint leaves picked, some reserved for garnish; 1 ½ tbsp extra virgin olive oil; ½ tbsp red wine vinegar; ½ tbsp pomegranate molasses

4 large beetroot
(about 500g), peeled, ends trimmed and spiralized into thick noodles
1 tbsp olive oil
4 ripe plums
(about 200g), cut into wedges
60g pecans
toasted and roughly chopped
1 small pack mint
leaves picked, some reserved for garnish

For the dressing

1 ½ tbsp extra virgin olive oil
½ tbsp red wine vinegar
½ tbsp pomegranate molasses

Method

step 1
Heat oven to 200C/180C fan/gas 6.Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer. Roast for 15 mins until tender.
step 2
While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.
step 3
To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.