Roast carrot & bean salad with feta

Roast carrot & bean salad with feta

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(19 ratings)

Prep: 10 mins Cook: 30 mins Ready in 40 minutes

Easy

Serves 4
Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal395
  • fat21g
  • saturates8g
  • carbs36g
  • sugars19g
  • fibre12g
  • protein18g
  • salt3.1g
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Ingredients

  • 1kg Chantenay or baby carrots
  • few lemon thyme sprigs (optional)
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 175g green bean, topped and halved
  • 400g can butter or cannellini bean, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 small red onion, halved and finely sliced
  • 200g pack feta cheese, crumbled
  • small bunch mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.

  2. Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

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Comments (23)

floozeygirl's picture

Made this for the first time tonight, only difference being I par-boiled the carrots for a few minutes, added a teaspoon of cumin to the oil and pre heated before adding the carrots. Added the red onion after 20 mins (used a large one) then sprinkled with coriander. Absolutely delicious, even my husband agreed!

lemon_farmer's picture
5

Surprisingly excellent, extremely filling and tasty!

linda_firth's picture

I've made this a few times now and I love it. Just delicious - as is. I have substituted spring onions for the red onion, and that works. I like it with butter beans. Their mealy texture is a good contrast to the other ingredients. Such a yummy salad.
I like the idea of cumin and coriander, and will try it thus.

linda_firth's picture

I didn't have any mint or thyme so I used cumin and ground coriander to toss the carrots in, and fresh chopped coriander as the herb. Delicious, and I really look forward to making this dish again using the herbs given in the recipe. A gorgeous and versatile dish.

ranabhutta's picture

I really enjoyed this salad. As per others' recommendations, I added a tsp of ground cumin to the carrots before roasting and also roasted the red onion with the carrots so that it was lovely and caramelised. Went down nicely with a BBQ and the leftovers were even more delicious the next day.

chloecharlotte21's picture
5

One of the nicest hot salads I have found. Really would be delicious with summer BBQ's. I used normal, value carrots chopped into smaller quarters and it worked a treat. The feta is delicious with it.

sarahmtango's picture
5

Absolutely delicious! It served 4 as a side dish with home roast ham and jacket potatoes. I was wary of putting all the red onion in but it was perfectly balanced so glad I did. Everyone enjoyed it and i will make it again soon!

vikster1967's picture
5

This is a easy, delicious, alternative side dish. Made it for my family and then for my book group. All enjoyed it

khaddoroshik's picture
5

The torn mint is the masterstroke!

sammybeth75's picture
5

So much better than it sounds like it should be! Roasted carrots delicious and I did the same as Wildbluesun and slung the onion into the oven for a few minutes with them. Fabulous, and surprisingly filling. Even more surprising it went down well with the meateater too! Although it would have been better with chicken in it apparently!

bigpants's picture
5

This was delicious and spot on, however I used a tin of mixed bean salad and served it with Moroccan spiced chicken.

will deffo make this again.

gorgeous.

wildbluesun's picture
4

Nice but slightly bland; I wouldn't serve it at an occasion but it's lovely as a lunch for one. I roasted the onion with the carrot because I'm not fond of raw onion.

icingonthefairycake's picture
5

I made this to be a side dish with the greek roast lamb recipe on this site. It fed 9 of us as a side dish and everyone loved it the evidence being an empty serving dish at the end. I will be trying it roasting the carrots on the bbq in the summer too, and will make it for family dinner with the pitta bread some nice warm evening.

jaqui_sampson's picture
4

Very tasty, but I added ground cumin to the carrots before roasting, and sprinkled sumac over the finished product which made it even tastier. Served it with fish, but next time I think it would work better on it's own or with chicken. Will make again.

jacquila_sunrise's picture
5

Excellent as a cold picnic salad too. Flavours are subtle but work well and textures together are really interesting...

mumlig's picture
5

Absolutely delicious!! Meat eaters and veggies all enjojed the taste. Just used slightly less cheese and used goat's cheese, not feta. Worked wonderfully.

chedges's picture
5

I love this salad, really simple, perfect with some fish. I'm going to try with some cumin today. I did find it took longer than 30mins thogh

cindyredinger's picture
5

This recipe is really stunning. It looked great on our christmas table. I used round shaed carrots from Wooloworths and I added a teaspoon of Cumin when I roasted the carots.

eleanormayo's picture
5

I really liked this recipe, roasting carrots is an excellent way to concentrate the flavour of what is otherwise a rather bland vegetable.

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