ROASTED BEETROOT & RAW HONEY SALAD

Roasted beetroot & raw honey salad image

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

Provided by Esther Clark

Time 50m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 373 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium