Sugar Roasted Plum Salad
Ever since I spent nearly five years in the USA as a youngster (!) I have loved fruit in salads...It seems to be something they do extraordinarily well and so even after all these years I am still playing around with the idea. I LOVE mango in a green salad that sports a Thai flavored dressing. I LOVE roasted pears or nectarines or both in a salad that goes with roast pork and of course I love Waldorf, any salad with Citrus in it or the dressing, Pineapple with salty overtones, grapes with broccoli; the list goes on. Its the yin and the yang, the sweet with the salty, the straw and the berry, the apple and the pie; they just GO together!
This is no different. The cherry plums that are around just now are quite tart, so make sure you taste them before adding enough sugar to sweeten them up. I had a few beetroot rolling around in the fridge hoping to get eaten, so this is the pairing. I love the idea of fruity salads at Christmas time because somehow they seem a little more special and upmarket.
SO keep this one on your list, Sugar Plum Salad, or Nutcracker Salad, if you will! I served it with Char Sui Roasted Pork and my butter sweet rolls.
Make sure you check out my other Christmas salad recipes, there are plenty of them. Here is a mere taster:
Steamed Chicken, Grapes and Walnut Salad
Avocado, Chili and Mandarin Salad
Chicken Salad with Grilled Mango and Macadamias
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The Lazy Sourdough Bakery course now baking.
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Need
- 450 Grams cherry plums halved (pit them later if this is too difficult now)
- A few baby beetroot, peeled and quartered
- raw sugar to taste
- Extra Virgin Olive Oil (EVOO) to taste BUY
- red wine vinegar to taste
- pink salt flakes BUY
- 200 Grams bag of baby spinach/rocket or other salad greens of choice
- 1/2 red onion thinly sliced
- 100 Grams Thermomix Bocconcini or purchased bocconcini Recipe
- 100 Grams hazelnuts roasted and skinned
- parmesan cheese thinly shaved to taste
- flat leaf parsley for garnish
Do
- 1
Preheat oven to 190°C and line 2 baking trays with paper.
- 2
Halve cherry plums and prepare beetroot by peeling and cutting into bite sized pieces.
- 3
Place plums and beetroot on separate trays.
- 4
Drizzle both with EVOO, sprinkle with sugar and salt and then drizzle with red wine vinegar.
- 5
Place into oven and roast, plums for 20 minutes, beetroot a little longer, around 30-35 minutes.
- 6
Cool and remove plum stones.
- 7
Toss remaining salad ingredients except shaved Parmesan, with a little more EVOO and red wine vinegar.
- 8
Arrange on plates to serve, top with roasted plums and beetroot, drizzle with the syrup that will be generated from roasting the plums and top with shaved Parmesan.
More
Serve immediately.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
