Ingredients   
3 plums, sliced into small wedges
4 small beetroot, peeled and sliced into matchsticks
1 small bunch mint leaves
Juice of 1 lemon
2 tablespoons olive oil
½ cup pistachio nuts, shelled (or use toasted sunflower seeds)
3 tablespoons honey

 
Method   

Preheat oven to 180ºC

Place sliced beetroot onto an oven tray and drizzle with olive oil. Bake for 15 minutes then allow to cool

Arrange the beetroot, plums and pistachios on a serving dish. Top with mint leaves

Mix the honey and lemon juice together and drizzle over the salad just before serving