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Beetroot and Rice Salad

2015-12-01

Recipe Info

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ingredients

  • 1 cup Probrands Brown Rice
  • 1 cup roasted beetroot, chopped into chunks
  • 1 small onion, sliced
  • 1⁄4 cup pecan nuts, roughly chopped
  • 1 tbsp fresh tarragon, finely chopped
  • DRESSING:
  • 3 tbsp orange juice, freshly squeezed
  • 1-2 tbsp white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • Fresh mint to garnish

Method

Step 1

Cook the brown rice according to the package instructions. Drain and rinse under cold running water. Drain and add to a large mixing bowl.

Step 2

Stir the spring onions, pecan nuts, tarragon and beetroot though the rice.

Step 3

Mix together the dressing ingredients and taste to check the seasoning.

Step 4

Stir the dressing through the salad.

Step 5

Add the rice salad on a large serving dish and garnish with fresh mint. Serve chilled.

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