Roasted beetroot & raw honey salad
By Esther Clark
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
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Prep:15 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 373
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fat 22g
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saturates 4g
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carbs 28g
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sugars 17g
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fibre 8g
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protein 13g
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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.