Roast beetroot and green bean salad

Keep up with health nuts by indulging in this quick and easy roast beetroot and green bean salad.

Preparation time : 15 min Cooking time : 20-25 min Servings : 4-6
  • 500 ml beetroot, halved and sliced
  • 10 ml dukkah
  • 15 ml olive oil
  • 80 g rocket
  • 300 g green beans, blanched
  • 60 ml Danish feta cheese, cubed
  • 60 ml roast edamame beans
  • sprouts to garnish
  • 60 ml balsamic vinegar
  • 125 ml olive oil
  • 15 ml tamari (gluten-free soy sauce)
  • 5 ml raw honey

Preheat the oven to 180°C.


1. Rub the beetroot with the dukkah and olive oil. Spread on a baking sheet and roast for 20-25 minutes or until soft. Allow to cool.

2. Arrange the rocket on a platter and top with the beans, beetroot, feta cheese and roast edamame beans. Garnish with the sprouts.


3. Mix the ingredients. Drizzle over the salad when ready to serve.