Roast carrot & bean salad with feta

Roast carrot & bean salad with feta

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

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


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (23)

hilaryhaslemere's picture

Did this for supper tonight (half quantities) as only two of us. Will be doing it next week at my mothers birthday party 91. It was very nice and so simple and I think all invited to the party will enjoy it, age range 18 months to 91.

kjbutche's picture

This was absolutely delicious, all the ingredients complimented each other perfectly. My partner usually complains when we have dishes without meat, but but we both enjoyed it when we ate it. I'll definitely be preparing this again; I love simple dishes like this, with a few ingredients but lots of flavour.

yurrnae's picture

This recipe sounds really tasty, though I haven't tried it yet.

I am concerned about the claim that it provides all 5 of your 5-a-day!
Possibly, if I were to eat the whole salad myself - but I wouldn't want to eat that big a helping, even if I could. But the amounts given were to give a salad for 4 people.
Also how can a set of 4 main veg ingredients, cos we can't really count the thyme or the mint, be counted as 5 servings?


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…