Instructions

1. 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.
2. 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.
3. When the veggies are done, add the rice, together with the cooking jus and beans. Stir well.
4. 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.
5. Stir in the herbs, then serve warm or room temperature.