Balsamic Glazed Plums with Beetroot Lentil Salad

Balsamic Glazed Plums with Beetroot Lentil Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie Bag on Sunday, February 25, 2018.

Use a sharp pairing knife to carefully slice around the plum and gently twist to separate. Carefully cut round the stone to remove. If they really don’t want to come out, roast plums with stone and then remove once cooked.


Beetroot Lentil Salad

  • 100g Puy lentils
  • 2 radishes
  • 1 courgette
  • 100g feta cheese, crumbled
  • ½ bag baby spinach
  • 20g raspberry balsamic dressing
  • 2 teaspoons balsamic vinegar

Balsamic Glazed Plums

  • 2 plums, halved and stone removed
  • 1 pack beetroot, quartered
  • 2 tablespoons water
  • 15g balsamic glaze

To Serve

  • 2 tablespoons picked purple basil leaves


  1. Bring a small pot of salted water to the boil. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare plums and beetroot. Cook lentils in pot of boiling water for about 20 minutes until tender. Drain and run under cold tap and return to pot with a drizzle of oil.
  2. While lentils cook, quarter radishes, peel courgette into ribbons and place in a large bowl along with feta and spinach. Set aside.
  3. Place plums and beetroot on prepared tray flesh-sideup and drizzle over water and balsamic glaze. Roast in oven for 10-12 minutes (depending on size) until plums are tender and caramelised.
  4. Remove from oven and set aside. When cooled slightly, cut plums into quarters.
  5. Toss cooled lentils in bowl, with spinach salad mix, raspberry balsamic dressing and vinegar. Season to taste.
  6. To serve, divide lentil salad between plates or serve on a platter. Top with beetroot and plums. Sprinkle over purple basil.

Nutritional Information

Energy 1780 kj
425 kcal
Protein 19.7g
Carbohydrate 40.7g
Fat 20.0g