Home
Recipes
Roasted beetroot & raw honey salad

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

A star rating of 0.3 out of 5.1 ratingRate

No-fuss shepherd's pie

A star rating of 4.8 out of 5.584 ratings

Double bean & roasted pepper chilli

A star rating of 4.7 out of 5.387 ratings

App onlyHoney-mustard chicken. This is a premium piece of content available to registered users.

A star rating of 4.6 out of 5.36 ratings

Chicken satay salad

A star rating of 4.8 out of 5.298 ratings

Roasted beetroot & feta salad

A star rating of 4.3 out of 5.10 ratings

Honeyed beetroot & carrot salad with feta & hazelnuts

A star rating of 4.8 out of 5.11 ratings

Shepherd's pie with portion taken out and serving spoon

No-fuss shepherd's pie

A star rating of 4.8 out of 5.584 ratings

Double bean & roasted pepper chilli

A star rating of 4.7 out of 5.387 ratings

App onlyHoney-mustard chicken. This is a premium piece of content available to registered users.

A star rating of 4.6 out of 5.36 ratings

Chicken satay salad

A star rating of 4.8 out of 5.298 ratings

Roasted beetroot & feta salad

A star rating of 4.3 out of 5.10 ratings

Honeyed beetroot & carrot salad with feta & hazelnuts

A star rating of 4.8 out of 5.11 ratings

No-fuss shepherd's pie

A star rating of 4.8 out of 5.584 ratings

Double bean & roasted pepper chilli

A star rating of 4.7 out of 5.387 ratings

App onlyHoney-mustard chicken. This is a premium piece of content available to registered users.

A star rating of 4.6 out of 5.36 ratings

Showing items 1 to 3 of 3

Beetroot, bean & feta salad

A star rating of 4.2 out of 5.15 ratings

Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures

Gilly's chicory salad

A star rating of 0 out of 5.0 ratings

A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable

Lemony radish & fennel salad

A star rating of 5 out of 5.3 ratings

This salad makes use of the unique flavours of radishes and their leaves

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 0.3 out of 5.1 rating

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...