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  • Dressing:
  • ½ cup olive oil
  • ¼ cup freshly squeezed orange juice
  • 2 Tbsp cider vinegar
  • ½ tsp Dijon mustard
  • 1 tsp runny honey

  • Salad:
  • 450 g can Wattie's Baby Beetroot, drained
  • 120 g bag rocket leaves
  • 10 g traditional feta, crumbled
  • 70 g pecan nuts, toasted and roughly chopped

Baby Beetroot

Wattie’s Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke’s Bay and harvested at their tender best.


1. Whisk the dressing ingredients together or shake in a lidded jar.

2. Cut the Wattie’s Baby Beetroot into halves or quarters, depending on the size.

3. To serve, place the rocket into a large mixing bowl. Pour over the dressing and toss lightly.

4. Layer the rocket leaves with the beetroot, crumbled feta and pecan nuts on a platter. Serve immediately.


Replace pecans with toasted walnuts or hazelnuts

Try using baby spinach leaves in place of rocket

Replace feta with grilled haloumi

Rate and Review

2 Ratings Baby Beets, Rocket and Pecan Salad

Reviews (2)

Cass's Rating
Bailey Pitcher's Review | Rating

Great Salad just go easy on the dressing, you make WAY more than you need.