Roasted beetroot & raw honey salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 3 large beetroot, cut into wedges
- 2 tbsp rapeseed oil
- 5 thyme sprigs
- 25g feta, crumbled
- 1 tbsp honey
- 200g canned green lentils, drained
- 50g rocket
- 30g mixed seeds
- small handful of dill, to serve
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
