Roasted beets, plum & pecan salad

• large beetroot↗4

  (about 500g), peeled, ends trimmed and spiralized into thick noodles

• olive oil↗1 tbsp tbsp
• ripe plums↗4

  (about 200g), cut into wedges

• pecans↗60g g

  toasted and roughly chopped

• small pack mint↗1

  leaves picked, some reserved for garnish

• extra virgin olive oil↗1 ½ tbsp tbsp
• red wine vinegar↗½ tbsp tbsp
• pomegranate molasses↗½ tbsp tbsp

Step-by-step instructions

1. 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. 2

   While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.

3. 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.