Beetroot & heirloom carrot salad with Persian fetta recipe

06 Mar 2019

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 cultivators in the 17th Century.

Prep + cook time is 1 hour 

Serves 8


500g (1 pound) golden baby beetroot (beets), trimmed

500g (1 pounds) red baby beetroot (beets), trimmed

800g (1½ pounds) baby carrots, trimmed

800g (1½ pounds) baby purple carrots, trimmed

1 large red onion (300g), cut into thick wedges

2 teaspoons dijon mustard

½ cup loosely packed fresh mint leaves

180g (5½-ounce) tub persian fetta, drained, crumbled


½ cup (125ml) olive oil

¼ cup (60ml) red wine vinegar

1 tablespoon honey


1. Make dressing.

2. Preheat oven to 200°C/400°F. Line two 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.

4. Roast 45 minutes or until vegetables are tender cool slightly.

5. Peel beetroot cut in half (or quarters if large). Cut carrots in half lengthways.

6. Stir mustard into remaining dressing.

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

Dressing whisk ingredients together in a small bowl season to taste.


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.

Nutritional count per serving: 

14.6g total fat (2.3g saturated fat)

1068kJ (255 cal)

21.9g carbohydrate

4g protein

11.6g fibre

Recipe by Australian Women's Weekly In Season