Rice salad with beans and roasted beetroot
I make this brown rice salad with beans and roasted beetroot all year round. In the Summer I use tender baby beets, which I pre-cook and serve it cold with grilled steak or mackerel. In the winter I like to have it warm as a healthy, plant-based dish, served with wild rocket or watercress salad on the side. You can use ready-cooked or precooked rice for this recipe.
Ingredients
Method
- Preheat the oven to 200°C. If you don’t have leftover or ready cooked rice, steam some following the packet’s instructions. Measure out 1 cup.
- Cut the beets and red onion into thin wedges, the bell pepper into slices. Arrange them in a roasting dish, then add the oil, herbs, vinegar, soy and garlic. Season with salt and pepper, then toss well. Cover the dish with foil and bake for 30-45 minutes, or until the beets are tender.
- When the veggies are done, add the rice, together with the cooking jus and beans. Stir well.
- If you want to eat the dish warm, then put it back in the oven for 5-10 minutes (covered) for the rice to warm through.
- Stir in the herbs, then serve warm or room temperature.