Name: Roasted Beetroot & Raw Honey Salad with Feta, Lentils, and Seeds Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 large beetroot, cut into wedges; 5 thyme sprigs; 25g feta, crumbled; 200g canned green lentils, drained; 50g rocket; 30g mixed seeds; Small handful of dill, to serve; 2 tbsp rapeseed oil; 1 tbsp honey

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Introduction

This roasted beetroot and raw honey salad is a vibrant, flavorful dish that combines the earthiness of beetroot with the sweetness of honey and the creaminess of feta. It’s perfect as a light lunch or a stunning side for dinner.

A close-up of a round white plate filled with roasted beet wedges that have a deep red-purple color and slightly crisp edges, arranged over a bed of small, round brown lentils. On top and around the beets, there are dollops of creamy white cheese with pink streaks and fresh green arugula leaves scattered throughout. A gold spoon rests on the right side of the plate, partially touching the lentils. The background is a white marbled surface with some tiny green herbs sprinkled around the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the oven to 220°C (200°C fan/gas mark 8). In a roasting tin, toss the beetroot wedges with ½ tablespoon of rapeseed oil and the thyme sprigs. Season with salt and pepper.
Step 2: Roast the beetroot for 30-35 minutes until tender. Add the crumbled feta on top for the last 10 minutes of roasting, then remove from the oven and allow to cool slightly.
Step 3: In a small bowl, whisk together the remaining 1½ tablespoons of rapeseed oil, honey, a splash of cold water to loosen the dressing, and a pinch of seasoning.
Step 4: Warm the drained lentils in a pan or microwave and season them lightly.
Step 5: Toss the roasted beetroot and feta with the rocket and the honey dressing. Serve this mixture on top of the warm lentils, then scatter the mixed seeds and fresh dill over the salad before serving.

Tips & Variations

For a nuttier flavor, toast the mixed seeds lightly before adding them to the salad.
If fresh dill isn’t available, fresh parsley is a good substitute for a fresh herb note.
You can swap green lentils for quinoa or couscous for a different texture and taste.
Add a squeeze of lemon juice to the dressing for extra brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if storing and add it just before serving. Reheat the lentils gently before combining with the salad. The roasted beetroot and feta can be enjoyed cold or warmed slightly.

How to Serve

A white speckled round plate holds a layered salad starting with a base of cooked green lentils spread across the bottom, topped with large, shiny, dark red roasted beet wedges scattered over the lentils. There are dollops of white and pink goat cheese placed lightly on and around the beets. Fresh, bright green arugula leaves are scattered on top, adding a fresh, leafy texture. A silver spoon rests on the edge of the plate, sitting partly on the lentils. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beetroot instead of roasting?

Raw beetroot can be used but will have a much firmer texture and earthier taste. If you prefer raw, thinly grate it to make it easier to eat and combine with the other ingredients.

Is this salad suitable for vegans?

This recipe is not vegan due to the feta cheese and honey. To make it vegan, replace feta with a plant-based cheese and use maple syrup or agave nectar instead of honey.