The bright colors in this warm salad will brighten even the greyest winter day.
Ingredients
- 3-4 large beetroot, peeled, ends trimmed and cut into even slices
- 2 lemon plums from Chile, cut into wedges
- 2 red plums from Chile, cut into wedges
- 1 tbsp olive oil
- 2 cups of your favorite salad greens
- ¼ red onion, sliced thin
- (Optional) ¼ cup pecans, toasted and roughly chopped
- (Optional) Pea Shoots or Mint to garnish
- 3 tbsp of lemon vinaigrette
- Salt & Pepper, to taste
Directions
Heat oven to 400°F. Toss the beetroot and plums in 1 tbsp olive oil, spread into an even layer on a baking sheet and roast for approx. 20 mins until beets are tender.
To assemble the salad, layer greens on a serving plate. Top with onion, plums and beet, also optional pecans and herbs, as desired. Drizzle with vinaigrette and season before serving.