Honey roasted potato, beetroot and pecan salad

A friend asked for a recipe for a warm vegan salad to have as a light lunch.  A quick look around the kitchen and I came up with this recipe for Honey roasted potato, beetroot and pecan salad.  I think walnuts would probably work maybe a little better than the pecans, and baby spinach would certainly be better than the leaves I had in the fridge.  I think this salad works really well on a chilly spring day.  I had it as a part of a more substantial meal, but it definitely fits the brief I was given.  A little extra dressing could be made if required.

Honey roasted potato, beetroot and pecan salad

This could either be served as a starter or as part of a main meal

Serves 4

500g salad potatoes sliced 1cm thick

4tbs olive oil

4tbs honey

4tbs orange juice

200g beetroot cooked and cut into wedges

½ small red onion finely sliced

Small handful of chopped pecans

Salt

120g salad leaves or baby spinach

Preheat the oven to 200c/400f/ gas mark 6

Boil the potatoes in a medium sized saucepan for 6 minutes.  Drain and refresh under cold water.  Dry with some kitchen towel then place in a roasting tin coating them with half the oil, honey and orange juice.  Season with a little salt and roast in the oven for 30 minutes.

In a separate roasting tin place the beetroot and the remaining oil, honey and orange juice, mix well and season.  When the potatoes have been roasting for the 30 minutes, place the beetroot on the next shelf down and continue to cook for a further 10 minutes until the potatoes are lovely and golden and the beetroots warmed.  Leave to stand for 5 minutes.

Divide the salad leaves between 4 plates and share the potatoes and beetroot, reserving the juices to use as a dressing.  Decorate with the slices of red onion and chopped pecans.  Drizzle over the reserved dressing and serve.