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Rice salad with beans and roasted beetroot

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  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.