Beetroot and Carrot Salad

Gluten Free Vegetarian
Beetroot and Carrot Salad
Serves 6 Prep Time 15 minutes Easy As


  • 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


  1. To make the Balsamic and Orange Dressing: Shake all the ingredients in a screw-top jar or whisk in a bowl.
  2. To make the Salad: Cut the drained Wattie’s Baby Beetroot into bite-size pieces and set aside.
  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.
  4. Turn onto a serving platter. Garnish with crumbled feta and serve.


  • 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.