• 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

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.

Top Tips

Replace pecans with toasted walnuts or hazelnuts

Try using baby spinach leaves in place of rocket

Replace feta with grilled haloumi

Made With

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.

Rate and Review

3 Ratings

Reviews (3)

Cass's Rating
Bailey Pitcher's Review | Rating

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

Maggie's Review | Rating

This is an amazing salad. I have been asked to make it again for our Golf prize giving.