Roasted beets, plum & pecan salad

Roasted beets, plum & pecan salad

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(1 ratings)

Prep: 15 mins Cook: 15 mins

Easy

serves 3 - 4, as a side

The earthiness of beetroot complements the sweet yet tart plums and toasted pecans in this side salad. Pair with lamb for an autumnal feast

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (4)

  • kcal246
  • fat18g
  • saturates2g
  • carbs14g
  • sugars13g
  • fibre6g
  • protein42g
  • salt0.2g
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Ingredients

  • 4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 ripe plums (about 200g), cut into wedges
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 60g pecans, toasted and roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 small pack mint, leaves picked, some reserved for garnish
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dressing

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

Method

  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.

  2. While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.

  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.

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