Beetroot and heirloom carrot salad with persian fetta
Colourful heirloom carrots, in hues of purple, taste the same as their orange cousins, and were in fact the norm until the Dutch developed the modern-day orange
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.nzwomansweeklyfood.co.nz.
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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