Roasted Beetroot, Feta and Mint Salad

Name: Roasted Beetroot, Feta and Mint Salad
Yield: Serves 4
Ingredients: 300 g raw beetroot, peeled and cut into 2-3 cm chunks; 1 tbsp honey; glug of olive oil; 1 tbsp balsamic vinegar 100 g feta; handful of fresh mint, chopped; juice and zest of 1 lime; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

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!

Ingredients

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

Side dish
Gluten-free
Vegetarian

Method

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