Roasted Beetroot and Feta Salad

Salads are a great way of eating large meals without over consuming calories (great if you are trying to lose weight)Feel free to add or subtract things you like/don't like, the recipe is just a guide!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad
Cuisine: British
Servings: 2 portions
Calories: 300kcal


  • 200 g feta cheese diced
  • 2 slices chunky bread (for croutons!) cubed
  • 1 cup iceberg lettuce shredded
  • 1 cup baby spinach leaves
  • 1 bell pepper sliced
  • 50 ml balsamic vinegar
  • 50 ml olive oil
  • fresh thyme leaves as much as you like
  • pinch of salt and pepper


  • pre-heat oven to 180 deg C
  • dice beetroot and place in a bowl, add 25ml of the olive oil, thyme and balsamic vinegar
  • place on a non-stick tray or parchment paper and roast for 40 mins (you may need to adjust time depending on size of beetroot chunks)
  • while they are roasting chop lettuce and bell peppers then mix with spinach
  • place salad into bowls and crumble feta over the top
  • cut bread into cubes, and place cover with remaining olive oil
  • place on second non-stick tray and place in the oven until browned (you can also fry them in a pan on med heat), remove and sprinkle with salt and pepper
  • once beetroot is done place on top of salad, add croutons and serve

feel free to add some chicken for extra protein

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