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.
Ingredients
- 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
Directions
- 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
