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Beetroot salad with cumin and orange dressing

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  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Diabetes friendly
  • No added sugar
  • Vegetarian

Put a fruity and warming twist on salad with this barbecued beetroot salad with cumin and orange dressing.

  • Serves8
  • Cook time30 minutes
  • Prep time25 minutes, + 15 mins cooling time
salad of beetroot, rocket, spinach, pecans and fetta with a cumin and orange dressing


  • 400g pkt baby beetroot
  • 2 x 120g pkts Coles Australian Baby Spinach & Rocket
  • 1 red onion, thinly sliced
  • 1/2 cup (60g) pecans, toasted, chopped
  • 2 tbs olive oil
  • 2 tbs orange juice
  • 1 tbs white wine vinegar
  • 2 tsp cumin seeds, toasted, lightly crushed
  • 1 tsp wholegrain mustard
  • 100g marinated fetta, crumbled

Nutritional information

Per Serve: Energy: 726kJ/174 Cals (8%), Protein: 5g (10%), Fat: 13g (19%), Sat fat: 3g (12%), Carb: 7g (2%), Sugar: 7g (8%), Fibre: 4g (13%), Sodium: 302mg (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a covered barbecue on medium. (Alternatively, preheat oven to 180°C.) Wrap each beetroot in foil. Place in a small roasting dish. Roast in barbecue using indirect heat, or in oven, for 30 mins or until tender. Set aside for 15 mins to cool. Wearing gloves to avoid staining your hands, peel and cut into wedges.
  2. Step 2

    Combine spinach and rocket, onion, pecan and beetroot in a serving bowl.
  3. Step 3

    Place oil, orange juice, vinegar, cumin and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with fetta.