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Baby Beets, Rocket and Pecan Salad
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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
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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.

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.
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Servings
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 traditional feta, crumbled
70 g pecan nuts, toasted and roughly chopped
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