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Serves 2

Beetroot, Plum and Pecan Salad

A great fruity salad that works well with ripe plums. This also goes really well with goats cheeses.


  • 300g beetroot, peeled and spiralized
  • 1 tbsp + 1 tsp olive oil
  • 50g pecans
  • 1/2 tbsp wine vinegar (red or white)
  • 1/2 tbsp pomegranate molasses
  • 1/2 tsp wholegrain or Dijon mustard
  • 50g watercress
  • 2 ripe plums, stones removed, sliced
  • Around 20 mint leaves


  • Preheat oven to 200°C.
  • Place the beetroot in an oven dish and cover with 1 tbsp olive oil, mix around, and season with salt and pepper. Cook in the oven for 15 minutes.
  • While the beetroot is cooking, place the pecans in a dry frying pan on high heat and toast for a few minutes on each side, careful not to burn. Once toasted, set aside.
  • Mix 1 tsp olive oil, wine vinegar, pomegranate molasses, and mustard together in a small bowl.
  • In a large bowl, add the watercress, plums, mint leaves, pecans, cooked beetroot, and the dressing. Mix well.
  • Serve onto 2 plates.
  • Kcal: 363
  • Protein: 6.5g
  • Fats: 27g
  • Carbs: 20g
  • Fibre: 6g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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