Beetroot and Rice Salad
2015-12-01- Cuisine: Christmas
- Course: Salad
- Skill Level: Intermediate
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.