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• Beetroot, squash and feta salad

Beetroot, squash and feta salad

• Janine Ratcliffe

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Serves 4

Easy

Total time: 45 mins

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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

Gluten free

Vegetarian

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

Ingredients

Nutrition

• 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

DIJON DRESSING

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

Nutrition: per serving

• kcal463

  low

• fat26.7g

• saturates9.3g

• carbs35.1g

• sugars14.4g

• fibre7.9g

• protein16.3g

• salt1.7g

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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

Authors

Janine RatcliffeFood director

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