Roasted beets, plum & pecan salad

Restaurant James SommerinFood

Roasted beets

plum and pecan salad

Serves 3 – 4, as a side
Preparation Time: 15 minutes
Cooking time: 15 minutes
Source,  BBC Good Food

// 4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles
//  1 tbsp olive oil
// 4 ripe plums (about 200g), cut into wedges
// 60g pecans, toasted and roughly chopped
// 1 small pack mint, leaves picked, some reserved for garnish
// 1 ½ tbsp extra virgin olive oil
// ½ tbsp red wine vinegar
// ½ tbsp pomegranate molasses

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

Article sponsored by Restaurant James Sommerin

James and his wife Louise invite you to dine with them for a Michelin star experience where you’ll taste only the best quality ingredients that are locally sourced where possible.
✓ À la carte menus
✓ Tasting menus
✓ Chef’s table
✓ Cooking demonstrations

New book ‘Generations’ available online bit.ly/jamessommerin