Baby Beets, Rocket and Pecan Salad
The beautiful colour of this salad makes it look as good as it tastes. The fantastic flavours of beetroot, creamy feta and nutty pecan will make this salad a hit at any summer barbecue!
Makes 4-6
Prep Time 10 minutes
Ingredients
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
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Whisk the dressing ingredients together or shake in a lidded jar. Step 2
2. Cut the Wattie's Baby Beetroot into halves or quarters, depending on the size. Step 3
3. To serve, place the rocket into a large mixing bowl. Pour over the dressing and toss lightly. Step 4
4. Layer the rocket leaves with the beetroot, crumbled feta and pecan nuts on a platter. Serve immediately. Tips
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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
Dressing:
2
½ cup olive oil
3
¼ cup freshly squeezed orange juice
4
2 Tbsp cider vinegar
5
½ tsp Dijon mustard
6
1 tsp runny honey
7
Salad:
8
450 g can Wattie's Baby Beetroot, drained
9
120 g bag rocket leaves
10
10 g traditional feta, crumbled
11
70 g pecan nuts, toasted and roughly chopped
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