Roast carrot & bean salad with feta

Roast carrot & bean salad with feta

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(20 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
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  • 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.

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Comments, questions and tips

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25th May, 2011
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!
7th Jun, 2010
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.
10th May, 2010
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.
13th Apr, 2010
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.
8th Apr, 2010
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.
8th Sep, 2009
Excellent as a cold picnic salad too. Flavours are subtle but work well and textures together are really interesting...
1st May, 2009
Absolutely delicious!! Meat eaters and veggies all enjojed the taste. Just used slightly less cheese and used goat's cheese, not feta. Worked wonderfully.
4th Mar, 2009
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
24th Dec, 2008
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.
22nd Jul, 2008
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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