Caramelised Plum, Rosemary & Beetroot Salad | Abel & Cole
Caramelised Plum, Rosemary & Beetroot Salad
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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 shine brighter than the Majorcan sun.
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Ingredients you'll need
  • 2 beetroot
  • 3 plums
  • A handful of rosemary
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 lettuce
  • 3 tbsp pumpkin seeds
From your kitchen
  • 2 tbsp + 1 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Pan
  • Colander
  • Frying pan
  • A couple of bowls
Step by step this way
  • 1.

    Peel the beetroot and slice into thin wedges. Steam in a colander over a pan half full of boiling water for 20 mins, or till tender.

  • 2.

    Halve the plums. Use a teaspoon to scoop out the stones. Strip the leaves from the rosemary and finely chop.

  • 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 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 seasoning.

  • 5.

    Slice the base from your lettuce. Separate and rinse the leaves. Tumble into a large bowl. Mix with half the dressing.

  • 6.

    Arrange the dressed lettuce leaves and beetroot on each plate. Add the plums. Scatter over the pumpkin seeds. Finish with the remaining dressing.