Denise says:

  • Sweet plums, roasted beetroot, and a drizzle of honey dressing come together in this colourful salad, making it a fresh and festive choice for Rosh Hashanah.
  • Preparation Time: 20 minutes
  • Cooking Time: Approx 55 minutes
  • Serves: 4-6 people

Ingredients:

  • 700g raw beetroot (mixed red and golden if possible)
  • 2 tablespoons olive oil
  • 1 teaspoon flaky sea salt
  • Black pepper
  • 75g walnuts
  • 2 tablespoons toasted pumpkin seeds
  • 100g rocket
  • 4 ripe British plums – cut into wedges
  • 80g soft goat’s cheese or feta (optional)
  • Honey Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon runny honey
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Small pinch cinnamon
  • Garnish
  • Fresh mint

Method

  1. Preheat oven to 200°C. Peel and cut beetroot into wedges. Toss with olive oil, salt and pepper. Roast for 35–45 mins until tender and caramelised, turning once halfway.
  2. Add walnuts and pumpkin seeds to the tray for the last 6–8 minutes of cooking for toasting.
  3. For the dressing, whisk together all ingredients until glossy.
  4. To assemble, let beetroot cool slightly. Toss with rocket, plum wedges and half the dressing.
  5. To finish, arrange on a large platter. Scatter over the toasted walnuts, toasted pumpkin seeds and cheese. Drizzle remaining dressing on top. Garnish with fresh mint.
Tagged in: Beetroot, Buffet, English, Feta Cheese, Honey, Olive Oil, Plums, Rosh Hashanah, Shabbat lunch, Walnuts, Yom Tov