PLUMMY SALAD

It's autumn and the last plums are up for grabs. I love plums so much that whenever I am in town I would go to our Venice farmers market and come back with pounds of ripe, juicy fruit. I will than slice them and freeze them in separate zip logs, so I will always have my own plums for smoothies and cobblers. As a good bye to the plum season I've decided to make this festive salad.

6 yellow plums - sliced in half
1 pound of small yellow beets - skinned and sliced in half
1 head of romaine lettuce - shredded
1 ripe avocado
1 tsp sumac
1 tbs olive oil
2 tbs pumpkin seeds
Handful of goji berries
For dressing:
2 tbs olive oil
1 tbs organic apple cider vinegar
Salt & Pepper

Preheat the oven to 425F. Slice plums and beets in half, toss beets in olive oil and sumac than place plums between beets in a baking dish and sprinkle with olive oil. Roast for 45 minutes.
Meanwhile wash romaine leaves thoroughly, dry them and shred. Make the dressing by combining olive oil with apple cider vinegar, salt and pepper. Dress the lettuce in a salad bowl and arrange nicely sliced avocado all over it. When plums and beets are ready, let them cool for about 15 minutes. Than fill the space between avocado slices on the lettuce bed. Garnish with pumpkin seeds and goji berries. Enjoy!