Roasted beets, plum & pecan salad

2 of 5-a-day fibre folate gluten free vegan vegetarian

N/A

serves 3 - 4, as a side

Source

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

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.