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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
Easy
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: 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
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
What do I need?
Select All
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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