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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Dressing
- 1/2 cup (125ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tablespoon honey
- 500 grams (1 pound) golden baby beetroot (beets), trimmed
- 500 grams (1 pounds) red baby beetroot (beets), trimmed
- 800 grams (1½ pounds) baby carrots, trimmed
- 800 grams (1½ pounds) baby purple carrots, trimmed
- 1 large red onion (300g), cut into thick wedges
- 2 teaspoons dijon mustard
- 1/2 cup loosely packed fresh mint leaves
- 180 grams (5½-ounce) tub persian fetta, drained, crumbled
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