Roasted beets, plum & pecan salad

A plate of food Vegan Salad Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:15 mins
  • Easy
  • serves 3 – 4, as a side

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

Nutrient Unit
kcal 246
fat 18g
saturates 2g
carbs 14g
sugars 13g
fibre 6g
protein 42g
salt 0.2g
Grilled peach panzanella


  • 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

For the dressing

  • 1 ½ tbsp extra virgin olive oil
  • ½ tbsp red wine vinegar
  • ½ tbsp pomegranate molasses
Barley & bulgur chopped herb salad


  • STEP 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.

  • STEP 2

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

  • STEP 3
Christmas slaw

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.

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