Beetroot and Feta Salad with Squash Recipe

Beetroot, squash and feta salad

  • serves 4
  • Easy

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

Advertisement

*This recipe is gluten-free according to industry standards

Advertisement

Ingredients

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

DIJON DRESSING

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

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.

Click here for more vegetarian salad recipes

Chickpea and Halloumi Salad Recipe with Lentils

Nutritional Information

  • Kcals 463
  • Fat 26.7g
  • Saturates 9.3g
  • Carbs 35.1g
  • Sugars 14.4g
  • Fibre 7.9g
  • Protein 16.3g
  • Salt 1.7g
Advertisement