Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)DifficultyBeginnerCategory,

This salad offers a new way to eat fresh plums. Married with the savoury flavours of arugula, beets and crumbly blue cheese, the plums offer a juicy sweetness to each bite. Enjoy as a light side dish with juicy steak or fish fillet.

Prep Time1 hr 15 minsCook Time1 hrTotal Time2 hrs 15 mins

INGREDIENTS

 2 medium beets, trimmed
 ¼ cup cider vinegar
 1 tsp honey or maple syrup
 1 tsp grainy mustard
 ½ cup extra virgin olive oil
 1 tbsp chopped fresh chives
 ½ tsp each salt and fresh cracked pepper
 5 ½ Ontario plums, pitted and cut into wedges (approximately 6 to 8 plums)
 ¼ cup thinly sliced red onion
 2 cups baby arugula or watercress
 3 oz crumbled blue cheese or goat cheese
 ¼ cup chopped toasted walnuts

DIRECTIONS

1

Preheat oven to 375F (190C).

2

Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, about 60 minutes. Unwrap beets; cool completely. Peel beets and cut into wedges. Set aside in bowl.

3

In bowl, whisk vinegar, honey and mustard until combined. Slowly whisk in olive oil until blended. Whisk in chives, salt and pepper. Pour 1 tbsp (15 ml) of dressing over beets and toss to combine.

4

In large bowl, combine plums, red onion and arugula. Toss with remaining dressing.

5

Arrange beets over a large platter. Top with plum mixture, sprinkle with crumbled cheese and walnuts.

Ingredients

 2 medium beets, trimmed
 ¼ cup cider vinegar
 1 tsp honey or maple syrup
 1 tsp grainy mustard
 ½ cup extra virgin olive oil
 1 tbsp chopped fresh chives
 ½ tsp each salt and fresh cracked pepper
 5 ½ Ontario plums, pitted and cut into wedges (approximately 6 to 8 plums)
 ¼ cup thinly sliced red onion
 2 cups baby arugula or watercress
 3 oz crumbled blue cheese or goat cheese
 ¼ cup chopped toasted walnuts

Directions

1

Preheat oven to 375F (190C).

2

Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, about 60 minutes. Unwrap beets; cool completely. Peel beets and cut into wedges. Set aside in bowl.

3

In bowl, whisk vinegar, honey and mustard until combined. Slowly whisk in olive oil until blended. Whisk in chives, salt and pepper. Pour 1 tbsp (15 ml) of dressing over beets and toss to combine.

4

In large bowl, combine plums, red onion and arugula. Toss with remaining dressing.

5

Arrange beets over a large platter. Top with plum mixture, sprinkle with crumbled cheese and walnuts.

Savoury Ontario Plum Salad