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

Ingredients

  • 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
MPU 2

Method

  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.

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