- A bunch of golden beetroot
- 35g walnut halves
- 1 tsp caraway seeds
- 50g watercress
- 4 plums
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the beetroot and slice into wedges. Pop them in a bowl. Add 1 tbsp olive oil with a pinch of salt and pepper. Turn the beetroot a few times to coat them.
- 2.
Arrange the beetroot on a baking tray. Slide into the oven and roast for 20-25 mins till tender.
- 3.
While the beetroot roast, put a dry frying pan on a medium heat. Add the walnuts. Toast for 3-4 mins till browned and nutty smelling. Tip out onto a board and leave to cool for a few mins, then roughly chop them. Tip into a large bowl.
- 4.
Add the caraway seeds to the pan. Toast for 1 min till they start to pop and smell aromatic. Tip into the bowl with the walnuts.
- 5.
Pick any really thick stalks out of the watercress. Add the tender sprigs and leaves to the walnuts.
- 6.
Slice the plums into wedges, discarding the stone, and add to the bowl.
- 7.
Whisk the Dijon mustard with the red wine vinegar and 1 tbsp olive oil. Add a pinch of salt and pepper, taste and adjust the seasoning till you like it. Pour half the dressing into the bowl and toss to mix.
- 8.
Arrange the dressed salad on two serving plates. Top the salad with the roast beetroot wedges. Drizzle over the remaining dressing and serve.
