Red rice and beetroot salad

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.

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Prep Time 5

Cook Time 15

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: Greek

Calories: 1234

Ingredients Method

Ingredients

500 g cooked or baked beetroot
150 g red rice
30 g pistachios
zest and juice of half an orange
1 Tbsp olive oil
A small handful of mint leaves
50 g feta or soft goats cheese

Method

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.