Roasted beetroot & raw honey salad

Serve up a fibre-rich lunch or side dish with this beetroot, feta and green lentil salad. Bursting with colour, it’s full of flavour and nutrients

  • Prep:15 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 373
  • fat 22g
  • saturates 4g
  • carbs 28g
  • sugars 17g
  • fibre 8g
  • protein 13g
  • salt 0.8g


  • 3 large beetroot, cut into wedges
  • 2 tbsp rapeseed oil
  • 5 thyme sprigs
  • 25g feta, crumbled
  • 1 tbsp honey
  • 200g canned green lentils, drained
  • 50g rocket
  • 30g mixed seeds
  • small handful of dill, to serve


  1. Heat the oven to 220C/200C fan/gas 8. Toss the beetroot, ½ tbsp oil and the thyme in a roasting tin. Season. Roast for 30-35 mins or until tender, adding the feta for the last 10 mins. Leave to cool slightly. 

  2. Whisk the remaining oil with the honey, a splash of cold water to loosen and some seasoning. Warm the lentils in a pan or microwave, then season. Toss the beetroot and feta with the rocket and dressing, then serve on top of the lentils with the seeds and dill scattered over.

Suggested recipes from this collection...