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Roasted beets, plum & pecan salad

Roasted beets, plum & pecan salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving (4)
NutrientUnit
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
  • 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.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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