Roasted beetroot & raw honey salad

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

Prep:15 mins
Cook:35 mins

Serves 2
Easy

Nutrition per serving

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

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.
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.

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