Roast Beetroot, Plum and Orange Salad with Spiced Pecan and Sticky Balsamic (gf)

When stone fruit is in season in Perth I will throw them in just about everything. Tarts, fruit salad, salsas, crumbles and of course they work so beautifully when mixed with more savoury vegetables, leaves and herbs in summer salads.

Here is one for the little black book. It's simple to prepare, pretty as a picture and delicious when finished with the spiced pecans and decadent Sticky Balsamic. 

• Serves 4 as a side

• Prep Time 30

• Cook Time 40

Ingredients

Salad

2 medium sized beetroot

2 tbsp EVOO

2 large plum, sliced into 6 wedges

2 orange, peeled and segmented

½ cup mint leaves

¼ cup dill sprigs

Spiced Pecans

3/4 cup pecans, roughly chopped (into around 3 pieces each)

1 tsp cumin, seed

½ tsp chilli powder

2 tsp Icing sugar

2 tsp water

4 tbsp Original Sticky Balsamic

Method

Preheat oven to 180C

Stem, wash and dry beetroot. Place in a baking dish and drizzle with 1 tbsp olive oil. Roast for 40 minutes, or until a sharp knife slides into it easily. Cool then peel and slice into quarters or six wedges if large.

For the spiced pecans, combine all ingredients in a small bowl, add 2 tsp water  and toss to coat. Add to the oven on a lined baking tray and cook for 10-15 minutes until the pecans are dry, toasted and crisp.

To serve, arrange the beetroot, plum and orange on a platter. Dress with Original Sticky Balsamic then scatter with herbs and finish with pecans.