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Beetroot and Carrot Salad
Packed full of great flavours and textures, this salad is super easy to assemble. Wattie’s Baby Beetroot is a clever addition, no grating or pink hands! We love to serve this with barbecue meats and it’s also delicious with fish.
Makes 6
Prep Time 15 minutes
Easy
Ingredients
Balsamic and Orange Dressing:
2 Tbsp balsamic vinegar
2 Tbsp fresh orange juice
¼ cup olive oil
¼ tsp Dijon mustard
Salad: 450g can Wattie's Baby Beetroot, drained
500g carrots, peeled and grated
¼ cup sunflower seeds, toasted*
¼ cup pumpkin seeds, toasted*
¼ cup currants
Handful of fresh mint leaves, chopped
75g feta to garnish
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
To make the Balsamic and Orange Dressing: Shake all the ingredients in a screw-top jar or whisk in a bowl. Step 2
To make the Salad: Cut the drained Wattie's Baby Beetroot into bite-size pieces and set aside. Step 3
In a bowl, place the carrot, sunflower and pumpkin seeds, currants and mint. Pour over the Balsamic and Orange Dressing and toss together. Carefully mix through the beetroot. Step 4
Turn onto a serving platter. Garnish with crumbled feta and serve. Tips
This recipe gets the Healthy Pick for Light Meals and Sides.
To make this dairy free, omit feta.
*To toast seeds: Place seeds in a small frying pan and toast over a medium heat for 2-3 minutes until lightly browned, shaking the pan regularly.
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1
2 Tbsp balsamic vinegar
2
2 Tbsp fresh orange juice
3
¼ cup olive oil
4
¼ tsp Dijon mustard
5
450 g can Wattie's Baby Beetroot, drained
6
500 g carrots, peeled and grated
7
¼ cup sunflower seeds, toasted*
8
¼ cup pumpkin seeds, toasted*
9
¼ cup currants
10
Handful of fresh mint leaves, chopped
11
75 g feta to garnish
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