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.
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.
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.