Name: Rice salad with beans and roasted beetroot
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup cooked brown rice; 2 beetroots; 1 red onion; 1 red or yellow bell pepper; 1 tsp dried marjoram or oregano; 1 clove of garlic, minced; 1 Tbsp rapeseed oil; 1 Tbsp red wine vinegar; 1 Tbsp Kikkoman soy sauce; ½ tin kidney beans, drained; Parsley leaves; Salt an pepper

Rice salad with beans and roasted beetroot

15 Oct 2022

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 cup cooked brown rice
2 beetroots
1 red onion
1 red or yellow bell pepper
1 tsp dried marjoram or oregano
1 clove of garlic, minced
1 Tbsp rapeseed oil
1 Tbsp red wine vinegar
1 Tbsp Kikkoman soy sauce
½ tin kidney beans, drained
Parsley leaves
Salt an pepper

Instructions

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.

https://cooktogether.com/recipe-items/rice-salad-with-beans-and-roasted-beetroot/

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