Beetroot, Squash and Feta Salad

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


*This recipe is gluten-free according to industry standards


  • 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 1/2 tsp


  • 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.

  • Step 2

    Drizzle with 1 tbsp olive oil and season well. Roast for 30 minutes or until tender. Leave to cool.

  • Step 3

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

  • Step 4

    Whisk together the dressing ingredients.

  • Step 5

    Heat the rice pouch following pack instructions, then tip into a bowl.

  • Step 6

    Add the spring onions, lemon juice and drained peas, then stir and leave to cool.

  • Step 7

    Stir in half the herbs and divide between 4 plates.

  • Step 8

    Top with the spinach, roasted veg, feta, seeds, the rest of the herbs and drizzle with the dressing.

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