Olive Magazine
Beetroot and Feta Salad with Squash Recipe

Beetroot, squash and feta salad

Published: August 21, 2017 at 1:44 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our hearty, vegetarian and gluten free beetroot, squash and feta salad. This colourful and simple recipe is easy and a great low calorie midweek meal

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal463
fat26.7g
saturates9.3g
carbs35.1g
sugars14.4g
fibre7.9g
protein16.3g
salt1.7g
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Try this squash and beetroot salad then check out plenty more beetroot recipes here.

Ingredients

  • 400g butternut squash, peeled and cut into chunks
  • 400g beetroot, peeled and cut into chunks
  • olive oil
  • 100g frozen peas
  • 250g pouch steamed brown basmati rice
  • 4 spring onions, finely chopped
  • 1 lemon, juiced
  • a handful of leaves mint
  • a handful of leaves flat-leaf parsley
  • 50g baby spinach
  • 200g block feta, crumbled
  • 2 tbsp mixed seeds

DIJON DRESSING

  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp caster sugar

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Put the squash and beets separately onto a large baking sheet with a little foil barrier to stop the beets bleeding into the squash. Drizzle with 1 tbsp olive oil and season well. Roast for 30 minutes or until tender. Leave to cool.

  • STEP 2

    Put the peas in a bowl and pour over boiling water to cover. Leave for 3 minutes then drain.

  • STEP 3

    Whisk together the dressing ingredients.

  • STEP 4

    Heat the rice pouch following pack instructions, then tip into a bowl. Add the spring onions, lemon juice and drained peas, then stir and leave to cool.

  • STEP 5

    Stir in half the herbs and divide between 4 plates. Top with the spinach, roasted veg, feta, seeds, the rest of the herbs and drizzle with the dressing.

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*This recipe is gluten-free according to industry standards

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