Red rice & beetroot salad
2 May 2015
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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Greek
- Occasions: - Parties - Picnic - Sunday Lunch
- Ingredients: - Dairy - Rice - Roots & Bulbs
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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