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
serves 3 – 4, as a side
4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles1 tbsp olive oil4 ripe plums (about 200g), cut into wedges60g pecans, toasted and roughly chopped1 small pack mint, leaves picked, some reserved for garnish
STEP 1Heat 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.STEP 2While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.STEP 3To 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.
