Preheat oven to 190°C and line 2 baking trays with paper.
Halve cherry plums and prepare beetroot by peeling and cutting into bite sized pieces.
Place plums and beetroot on separate trays.
Drizzle both with EVOO, sprinkle with brown sugar and salt and then drizzle with red wine vinegar.
Place into oven and roast, plums for 20 minutes, beetroot a little longer, around 30-35 minutes.
Cool and remove plum stones.
Toss remaining salad ingredients except shaved Parmesan, with EVOO and red wine vinegar.
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.
Serve immediately.