Name: Beetroot and heirloom carrot salad with persian fetta
Cook time: 45 min
Total time: 45 min
Yield: 8
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

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 version in the 17th century. They taste and look fantastic in this stunning salad.

beetroot & HEIRLOOM carrot salad witH persian FETTA

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

Method

1.To make dressing, whisk ingredients together in a small bowl; season to taste.

2.Preheat oven to 200°C/400°F. Line 2 oven trays with baking paper.

3.Scrub beetroot and carrots. Divide beetroot, carrot and onion between trays. Spoon half the dressing over vegetables; toss to coat. Season. Roast 45 minutes or until vegetables are tender; cool slightly. Peel beetroot; cut in half (or quarters if large). Cut carrots in half lengthways.

4.Stir mustard into remaining dressing.

5.Arrange vegetables on a platter; top with mint and remaining dressing. Serve warm topped with fetta.

Orange carrots are known for their beta carotene content, while purple ones contain the purple pigment anthocyanin, a powerful antioxidant. Carrots share the same botanical family as parsnips, fennel and parsley; vegetables and herbs that they also partner well with in the kitchen.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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