Roasted Beets, Plum and Pecan Salad
If you want to cook something really special this fall, try this exquisite sweet and tart salad! The beet component will add some earthiness to the dish, while toasted pecans will make it irresistibly savory! Serve it with lamb and surprise your friends with an elegant dinner!
15 min + 15 min
4 beetroots (about 18 oz), peeled, root ends trimmed, transformed into noodle shape
Olive oil – 1 tbsp
4 plums, ripe (about 7 oz), cut into wedges
Pecans – 2.1 oz, toasted, roughly chopped
Mint – 1 small pack; leaves picked and some reserved for garnish
Olive oil – 1 ½ tbsp, extra virgin
Red wine vinegar – ½ tbsp.
Pomegranate molasses – ½ tbsp
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