Roasted Beetroot, Feta and Mint Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This is so easy and can be bulked out by adding some rocket and watercress. It is a lovely side for pan-fried smoked mackerel and crispy potatoes, and it is also perfect with summery BBQs!


  • 300 g raw beetroot, peeled and cut into 2-3 cm chunks
  • glug of olive oil
  • 1


Preheat your oven to 180°C. Pop your beetroot on a baking tray, season with salt and pepper and coat with a glug of olive oil, the honey and balsamic vinegar. Roast for 20 min