Name: Red rice & beetroot salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 500g cooked or baked beetroot; 150g red rice; 30g pistachios; zest and juice of half an orange; 1 Tbsp olive oil; A small handful of mint leaves; 50g feta or soft goats cheese

Red rice & beetroot salad

2 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This salad can be made from scratch or is an ideal way to use up leftover cooked rice and/or roasted beetroot. Eat it as a vegetarian meal or a side dish with barbecued/grilled meat or fish.

Ingredients

500g cooked or baked beetroot
150g red rice
30g pistachios
zest and juice of half an orange
1 Tbsp olive oil
A small handful of mint leaves
50g feta or soft goats cheese

Instructions

Cut the beetroot into wedges and put them into a bowl. Drizzle with the oil, orange juice and orange zest. Set aside.
Cook the rice according to instructions on the packet. Let it cool under cover.
Chop the pistachios and mint leaves coarsely.
When the rice is cool, add to the beetroot together with the pistachios and mint.
Season to taste. Serve with the soft cheese crumbled on the top.