Roasted Beets, Plum and Pecan Salad


Prep time: 
10 minutes
Cooking time: 
15 minutes


The earthiness of beetroot complements the sweet yet tart plums and toasted pecans in this side salad. Pair with lamb for an autumnal feast


  • 500g beetroot
  • 200g plums
  • 60g pecans
  • 1 tablespoon olive oil
  • ½ red wine vinegar
  • 1 bunch mint leaves


  1. 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.
  2. 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.
  3. 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.


Photo Credit: Jonny Hughes @jonny2love
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