INGREDIENTS:
For Dressing:
½ cup olive oil
¼ cup squeezed lemon juice
2 Tbsps cider vinegar
½ tsp mustard
1 tsp honey
For Salad:
450 g can Baby Beetroot, drained
120 g bag rocket leaves
10 g traditional feta, crumbled
70 g pecan nuts, toasted and roughly chopped
DIRECTIONS:
1. Whisk all dressing ingredients together or shake in a lidded jar.
2. Cut the Baby Beetroot into halves or quarters, depending on the size.
3. To serve, place the rocket into a large bowl. Pour over the dressing and toss lightly.
4. Layer the rocket leaves with the beetroot, crumbled feta and pecan nuts on a platter.
