Beetroot and Heirloom Carrot Salad with Persian Fetta
Colorful heirloom carrots and beets in this vibrant salad are paired with Persian feta, perfect for a stunning and delicious side dish.
Ingredients
- Dressing
- 1/2 cup (125ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tablespoon honey
- 500 gram (1 pound) golden baby beetroot (beets), trimmed
- 500 gram (1 pounds) red baby beetroot (beets), trimmed
- 800 gram (1½ pounds) baby carrots, trimmed
- 800 gram (1½ pounds) baby purple carrots, trimmed
- 1 large red onion (300g), cut into thick wedges
- 2 teaspoon dijon mustard
- 1/2 cup loosely packed fresh mint leaves
- 180 gram (5½-ounce) tub persian fetta, drained, crumbled
More Like This
Heirloom Carrot Salad | Canadian Living
canadianliving.com
Baby beetroot and carrot salad | Woolworths TASTE
taste.co.za
Roasted Beet and Feta Salad - Sarah's Vegan Kitchen
sarahsvegankitchen.com
Beetroot & feta salad | Women's Weekly Food
womensweeklyfood.com.au
Roasted Carrot and Beet Salad with Feta Recipe | Epicurious
epicurious.com
Pickled Beetroot Salad Recipe With Feta - Great British Chefs
greatbritishchefs.com
Warm beetroot salad - Legendary Recipes %
legenrecipes.com
Roasted Beets, Heirloom Carrots and Salsa Verde - Edible Santa Barbara and Wine Country
ediblesantabarbara.com