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Ingredients
Method
- 500g spiralised beetroot
- 1 tbsp olive oil
- 200g red plums, cut into wedges
- 70g toasted and chopped pecans
- Handful of chopped mint
- 100g crumbled stilton
- For the Dressing
- 1.5 tbsp olive oil
- ½ tbsp red wine vinegar
- ½ tbsp pomegranate molasses
- Preheat the oven to 200C. Toss the spiralised beetroot in the oil and some seasoning, then roast for 15 mins until tender. Meanwhile, mix the dressing ingredients in a jug and season well.
- When the beetroot is ready, toss the remaining ingredients in a roasting tin along with the dressing. Mix together to combine, then serve on a platter with some more mint leaves on top.
15 mins
3 serving
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