Beetroot, bean & feta salad
Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures
Roasted beetroot & raw honey salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 large beetrootcut into wedges
- 2 tbsp rapeseed oil
- 5 thyme sprigs
- 25g fetacrumbled
- 1 tbsp honey
- 200g canned green lentilsdrained
- 50g rocket
- 30g mixed seeds
- small handful of dillto 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
