Caramelised Plum, Rosemary & Beetroot Salad

Prep: 15 mins

Cook: 20 mins

Here’s a challenge: stop yourself eating the gooey, honeyed plums straight out of the pan, because paired with beetroot in this salad they are divine.

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381 kcal
(per portion)

Ingredients you'll need

250g beetroot
3 plums
A handful of rosemary, leaves only
2 tbsp honey
1 tbsp balsamic vinegar
1 lettuce
25g pumpkin seeds

From your kitchen

1 tsp + 2 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Peel the beetroot and slice it into thin wedges. Lay them in a colander and place it over a pan half full of boiling water. Cover and steam for 20 mins, or till tender.
2.
While the beetroot cooks, halve the plums. Use a teaspoon to scoop out the stones. Strip the leaves from the rosemary and finely chop them.
3.
Set a frying pan over a high heat. Add 1 tsp oil. Add the plum halves (cut-side down), the rosemary and 2 tsp of the honey. Fry for 2 mins. Turn and fry for 1 min. Tip onto a plate. Don’t worry if the plums are soft and jammy.
4.
Pour 1 tbsp balsamic vinegar into a bowl. Whisk in 2 tbsp oil and some salt and pepper.
5.
Slice the base from your lettuce. Separate and rinse the leaves. Tumble into a large bowl. Mix with half the balsamic dressing.
6.
Arrange the dressed lettuce leaves on two plates. Top with the steamed beetroot. Add the plums. Scatter over the pumpkin seeds. Finish by drizzling over the remaining dressing.

This recipe is from

Goat's Cheese & Lentil Salad

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