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Beetroot and Carrot Salad
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Beetroot and Carrot Salad

Packed full of great flavours and textures, this salad is super easy to assemble. Wattie’s Baby Beetroot is a clever addition, no grating or pink hands! We love to serve this with barbecue meats and it’s also delicious with fish.

Makes 6
Prep Time 15 minutes
Easy

Ingredients

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

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.
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INGREDIENTS

Made with

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

Tips

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.
What do I need?
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2 Tbsp balsamic vinegar
2 Tbsp fresh orange juice
¼ cup olive oil
¼ tsp Dijon mustard
450 g can Wattie's Baby Beetroot, drained
500 g carrots, peeled and grated
¼ cup sunflower seeds, toasted*
¼ cup pumpkin seeds, toasted*
¼ cup currants
Handful of fresh mint leaves, chopped
75 g feta to garnish
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