ROASTED BEETS, PLUM & PECAN SALAD

Roasted beets, plum & pecan salad image

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

Provided by Sophie Godwin - Cookery writer

Time 30m

Yield serves 3 - 4, as a side

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 246 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.2 milligram of sodium