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Roasted beets, plum & pecan salad

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

  • Prep: 15 mins
    Cook: 15 mins
  • serves 3 - 4, as a side
  • Easy
  • serves 3 - 4, as a side
  • Easy
  • Calories 246
  • Carbohydrates 14
  • Saturated Fat 2
  • Sugar 13
  • Protein 42
  • Fat 18
  • Fibre 6
  • Salt 0.2

Nutrition per serving

  • Calories 246
  • Carbohydrates 14
  • Saturated Fat 2
  • Sugar 13
  • Protein 42
  • Fat 18
  • Fibre 6
  • Salt 0.2

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

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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