Vegan-Plum,-beet-salad-with-pecan-nuts,-mint-and-herbs-on-rustic-black-table-1239463733_5113x3409 square.jpg

Plum, Beet, and Pecan Salad

Beetroot and plums are the flavour combination you didn’t know you needed. The sweetness of the plums balances the earthy roasted beetroot to produce a thoroughly delicious salad that works well as an accompaniment to lamb, duck or beef.

How long will it take?

1 hour

What’s the serving size?

Serves 4 as a side salad

What do I need?

  • 4 beetroot, about tennis ball size
  • 6 plums, cut into wedges
  • 80 g pecans, toasted and roughly chopped
  • ½ bunch mint, leaves
  • 1 ½ tbsp olive oil
  • ½ tbsp red wine vinegar
  • ½ tbsp pomegranate molasses

How do I make it?

  1. Preheat oven to 200C.
  2. Remove any leaves from beetroot, leaving a 2 ½ centimetre stem. Rinse beetroot under cold running water and then wrap each beetroot loosely in aluminium foil. Place in a limed baking tray and cook for 45 – 60 minutes or until they are knife tender. Remove from oven and set aside to cool a little in the foil.
  3. While the beetroot are warm, use a sharp knife to trim the stem and root ends and to peel the skin from the beetroot. Cut beetroot into wedges.
  4. Add beetroot, plums, pecans, and three-quarters of the mint to a bowl.
  5. Mix olive oil, red wine vinegar and pomegranate molasses in a small bowl and pour over the salad and toss to coat.
  6. Garnish with remaining mint and serve.

Share this recipe

More recipes like this