Roasted beets, plum & pecan salad - Good Food Middle East

Ingredients

• 4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles
• 1 tbsp olive oil
• 4 ripe plums (about 200g), cut into wedges
• 60g pecans, toasted and roughly chopped
• 1 small pack mint, leaves picked, some reserved for garnish
• 1 ½ tbsp extra virgin olive oil
• ½ tbsp red wine vinegar
• ½ tbsp pomegranate molasses