Rice and beans salad with roasted beetroot
I normally make rice and bean salad with leftover cooked rice. For this rice and beans salad with roasted beetroot, I added roasted beetroot and bell pepper to it and jazzed it up with some Mexican seasoning. The result was a healthy, hearty, little spicy but super yummy salad that is ideal for a vegan autumnal meal or as a salad for a party.
Ingredients
Method
- If you don’t have leftover cooked rice, make some following the packet’s instructions, then let it rest.
- Preheat the oven to 190°C.
- 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).
- 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.
- Put the tray in the oven and roast for about 25 minutes.
- When the veggies are soft and lightly charred, take the tray out of the oven and let the veggies cool.
- Mix the rice and drained beans in a large mixing bowl.
- Remove the skins of the onion and bell pepper, then cut them into thin strips. Add these to the rice salad.
- Cut the beetroot into small cubes, add these to the salad
- Pour the cooking jus into a small bowl.
- 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.
- Serve lukewarm or cold.