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

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, questions and tips

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sammybeth75
25th May, 2011
5.05
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
7th Jun, 2010
5.05
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
10th May, 2010
4.05
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
13th Apr, 2010
5.05
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
8th Apr, 2010
4.05
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
8th Sep, 2009
5.05
Excellent as a cold picnic salad too. Flavours are subtle but work well and textures together are really interesting...
mumlig
1st May, 2009
5.05
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
4th Mar, 2009
5.05
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
24th Dec, 2008
5.05
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
22nd Jul, 2008
5.05
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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