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Roasted beetroot & raw honey salad

Roasted beetroot & raw honey salad served on a plate

Roasted beetroot & raw honey salad

Name: Roasted beetroot & raw honey salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

Esther Clark

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 0.3 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal373
fat22g
saturates4g
carbs28g
sugars17g
fibre8g
protein13g
salt0.8g

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.

Recipe from Good Food magazine, August 2020

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