Instructions

1. If you don’t have leftover cooked rice, make some following the packet’s instructions, then let it rest.
2. Preheat the oven to 190°C.
3. Peel and cut the beets in half, the pepper in quarters, the onion (unpeeled) into wedges. Scatter them in a baking tray, add the garlic (unpeeled and chilli).
4. Mix the oil, spices and lime juice in a small bowl, then season with salt & pepper. Pour this over the vegetables, coating them well with a silicon brush.
5. Put the tray in the oven and roast for about 25 minutes.
6. When the veggies are soft and lightly charred, take the tray out of the oven and let the veggies cool.
7. Mix the rice and drained beans in a large mixing bowl.
8. Remove the skins of the onion and bell pepper, then cut them into thin strips. Add these to the rice salad.
9. Cut the beetroot into small cubes, add these to the salad
10. Pour the cooking jus into a small bowl.
11. Remove the skin of the garlic and chilli, also the seeds of the chilli. Mix their flesh with the cooking jus - add more oil or lime juice, if needed. You should get a couple of spoonful of dressing. Pour this over the salad, add the chopped herbs, then toss well. Season to taste.
12. Serve lukewarm or cold.