Beetroots and plum salad

Ingredients

• 160 g Beets, skin on
• 10 pcs Plums, stoned
• 300 g Salad mix
• 2 tbsp Extra-virgin olive oil
• 40 g Pine nuts, home toasted
• 2 tbsp Balsamic vinegar

Method

1. Preheat oven to 180°C.
2. Line roasting tray with parchment paper.
3. Peel the beets then cut into quarters.
4. Place beets on a roasting tray and drizzle with half the olive oil.
5. Roast beets in the oven for 30 minutes, turning them after 15 minutes, so it can evenly cook.
6. Heat remaining olive oil and wilt the plums in a pan
7. When plums are cooked, let them cool in the pan, covered, taken off from heat.
8. Place the salad mix into a bowl.
9. Take beets out from the oven and cut into cubes.
10. Add beets, plums with excess liquid and balsamic vinegar to salad mix then toss to combine.
11. Serve immediately, sprinkled with pine nuts.