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