Roast carrot & bean salad with feta

Roast carrot & bean salad with feta

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(23 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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29th Dec, 2017
Made this to accompany the Spiced turkey with bulgur and pomegranate salad recipe - it was delicious!
7th Jun, 2016
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
17th Nov, 2014
Surprisingly excellent, extremely filling and tasty!
marmiteetponpon's picture
24th Apr, 2014
check these recipies adding fresh fruits to the green salads, quiet interesting...
24th Oct, 2013
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.
25th Jul, 2013
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
19th May, 2014
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.
25th Mar, 2013
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.
8th May, 2012
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!
12th Feb, 2012
This is a easy, delicious, alternative side dish. Made it for my family and then for my book group. All enjoyed it


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