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  • 450 g can Wattie's Baby Beetroot, drained
  • 500 g carrots, peeled and grated
  • ¼ cup sunflower seeds, toasted
  • ¼ cup pumpkin seeds, toasted
  • ¼ cup currants
  • 1 handful fresh mint leaves, chopped
  • 75 g feta to garnish

  • Balsamic and Orange Dressing:
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp fresh orange juice
  • ¼ cup olive oil
  • ¼ tsp Dijon mustard


1. Cut Wattie’s Baby Beetroot
into bite size pieces and set aside.

2. In a bowl place grated carrot, toasted sunflower and pumpkin seeds, currants and chopped mint. Pour over Balsamic and Orange Dressing and toss together. Carefully mix through the beetroot. Turn onto a serving platter. Garnish with crumbled feta.

Balsamic and Orange Dressing
Shake all the ingredients in a screw top jar or whisk in a bowl.

Rate and Review

8 Ratings Beetroot and Carrot Salad

Reviews (8)

Dorothy's Review | Rating

Looking forward to making it. Or should I say assembling. Just right for a quick night with time precious. BIG THANKS to..

Heather's Rating
Elizabeth's Review | Rating

Love it as Beetroot is one of my fav vege

Dianne's Review | Rating


Gemma's Rating
maureen's Review | Rating

I loved the deferent flavours of this salad dressing defin complimented the salad will be one of my favs to make thanks

betty's Review | Rating

Lovely combination and flavours

Moana's Review | Rating

Yum! I used fresh beetroot grated instead of canned when it was available in my garden too.