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
| Nutrient | Unit |
|---|---|
| kcal | 373 |
| fat | 22g |
| saturates | 4g |
| carbs | 28g |
| sugars | 17g |
| fibre | 8g |
| protein | 13g |
| salt | 0.8g |
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
Goes well with
Recipe from Good Food magazine, August 2020
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