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.

  • 45 mins cooking
  • Serves 8
  • Print


  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tablespoon honey
Beetroot and heirloom carrot salad with persian fetta
  • 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
  • 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.

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