Recipes
Beetroot and black rice salad
20 minutes
Preparation time
20 minutes
Cooking time
4
Serves
Ingredients
Beetroot and black rice salad
3 bunches baby beetroot, peeled and thickly sliced, small leaves reserved
⅓ cup (80 ml) extra virgin olive oil
Finely grated rind of 1 orange
1 tbsp tarragon leaves, chopped
Salt flakes and cracked black pepper, to taste
4 ½ cups (875 g) warm cooked black rice
50 g reserved baby beetroot leaves
½ cup (12 g) flat-leaf parsley leaves
1 avocado, peeled and chopped
200 g haloumi, shaved using a vegetable peeler
Orange dressing
⅓ cup (80 ml) orange juice
2 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
Method
Beetroot and black rice salad
- Preheat the oven on Moisture Plus with Fan Plus at 200°C.
- Place the sliced beetroot, oil, orange rind, tarragon, salt and pepper in a bowl and toss to combine. Place on a universal tray lined with non-stick baking paper and bake for 20 minutes or until golden.
Orange dressing
- Combine the orange juice, pomegranate molasses, oil, salt and pepper. Pour the orange dressing over the warm rice and gently mix.
To serve
- Divide the rice between bowls and top with beetroot leaves, parsley, avocado and haloumi.
Applicance Functions
Donna Hay
Recipe by Donna Hay.