Try this squash and beetroot salad then check out plenty more beetroot recipes here.


  • 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


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


  • 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

*This recipe is gluten-free according to industry standards


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating