Roasted beetroot & raw honey salad served on a plate

Roasted beetroot & raw honey salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Serve up a fibre-rich lunch or side dish with this beetroot, feta and green lentil salad. Bursting with colour, it's full of flavour and nutrients

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal373
fat22g
saturates4g
carbs28g
sugars17g
fibre8g
protein13g
salt0.8g
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Ingredients

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 8. Toss the beetroot, ½ tbsp oil and the thyme in a roasting tin. Season. Roast for 30-35 mins or until tender, adding the feta for the last 10 mins. Leave to cool slightly. 

  • STEP 2

    Whisk the remaining oil with the honey, a splash of cold water to loosen and some seasoning. Warm the lentils in a pan or microwave, then season. Toss the beetroot and feta with the rocket and dressing, then serve on top of the lentils with the seeds and dill scattered over.

Goes well with

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