Name: Baby Beets, Rocket and Pecan Salad
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 traditiol feta, crumbled; 70 g pecan nuts, toasted and roughly chopped

3 Review(s)

10 minutes

Prep : 10 minutes

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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!

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1 serving

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.

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 traditiol feta, crumbled

70 g pecan nuts, toasted and roughly chopped

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How do I make it ?

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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.

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.

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