Beetroot salad with cumin and orange dressing



  • 400g baby beetroot
  • 250g Baby Spinach
  • 1 red onion, thinly sliced
  • 1/2 cup (60g) pecans, toasted, chopped
  • 2 tablespoons olive oil
  • 2 drops dōTERRA Wild Orange essential oil
  • 1 drop dōTERRA Cumin essential oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 100g marinated fetta, crumbled



  1. Preheat oven to 180˚C. Wrap each beetroot in foil. Place in in oven for 30 mins or until tender. Set aside for 15 mins to cool. Peel and cut into wedges.
  2. Combine spinach, onion, pecan and beetroot in a serving bowl.
  3. Place olive oil, Wild Orange essential oil, Cumin essential oil, vinegar and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with fetta.