Recipe for Roasted Beets, Plum and Pecan Salad

Summary

Servings:

Prep time:

10 minutes

Source:

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. Peel and chop the beetroot into small pieces. Toss in olive oil and seasoning to taste. Spread out into an even layer in a roasting tin. Roast for 15 mins until tender.
While the beetroot is roasting, combine oil and vinegar and a little seasoning in a jug to make a dressing. Quarter and destone the plums.
To assemble the salad, toss pecans and plums in the roasting tin with the cooked beetroot and add dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.

Ingredients: