Beetroot & plums in a rose & walnut dressing

Name: Beetroot & plums in a rose & walnut dressing
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Asian
Ingredients: 1 tsp honey; 1 tbsp rose water; ¼ tsp freshly ground black pepper; 4 sprigs of mint; 60 g freshly roasted walnuts; 1 small bag of rocket leaves (about 55g), washed; 1 tbsp red wine vinegar; 1 tbsp olive oil; 750 g beetroots (you will end up with about 400g prepped); 2 sprigs of fresh oregano, picked; 50 g salt

Preparation info

Serves
4
as a starter

Difficulty
Complex

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Both plums and beets are available in so many shapes and colours that this salad has a lot of possible combinations: pink beets and green plums; yellow beets and purple plums; purple beets and yellow plums. They all work – very disco and delicious.

Ingredients

50 g salt
750 g beetroots (you will end up with about 400g prepped)
2

Asia
Turkey
Israel
Starter
Main course
Mediterranean
Gluten-free
Vegetarian

Method

Heat your oven to 220°C/200°C fan/gas mark 7. Spread aluminium foil over a baking tray and sprinkle with the salt, then place the beetroots (whole with their skins still on) on top of the salt and place in the centre of the oven to