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Roast Beetroot, Feta & Spinach Rice Salad

< 1 Hour

Roast Beetroot, Feta & Spinach Rice Salad

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Wash 2 cups of the leaves from the beetroot, dry them and then place into a snap lock bag. Refrigerate until ready to serve.

  2. Scrub the beetroot then cut in half or quarters depending on size. Place on a large sheet baking paper, drizzle with oil and season with salt and pepper. Wrap in the baking paper then wrap in foil. Place in a roasting pan and roast for 30 minutes or until just tender when pierced with a skewer. Unwrap and set aside for 15 minutes to cool slightly.

  3. To make the dressing, combine all the ingredients in a large bowl and whisk until well combined.

  4. Cook the rice following absorption instructions on the packet and remove from the heat. Add warm rice to the dressing and toss gently to coat. Set aside for 15 minutes to cool.

  5. Add the beetroot pieces, beetroot leaves, spinach, mint and feta cheese. Toss gently to coat. Season and serve.

  6. Tips:

    Toss 1 kilo gram of cooked peeled prawns or 2 cups of shredded cooked chicken through the salad to turn into a main.

    The skin of the baby beetroot is so thin and it doesn’t need peeling; just scrub with a clean cloth or light scourer.

    If the leaves on the baby beetroot bunch are too large to use for the salad, you can increase the baby spinach to 100 grams.

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Roast Beetroot, Feta & Spinach Rice Salad

< 1 Hour

Ingredients


Method


  1. Wash 2 cups of the leaves from the beetroot, dry them and then place into a snap lock bag. Refrigerate until ready to serve.

  2. Scrub the beetroot then cut in half or quarters depending on size. Place on a large sheet baking paper, drizzle with oil and season with salt and pepper. Wrap in the baking paper then wrap in foil. Place in a roasting pan and roast for 30 minutes or until just tender when pierced with a skewer. Unwrap and set aside for 15 minutes to cool slightly.

  3. To make the dressing, combine all the ingredients in a large bowl and whisk until well combined.

  4. Cook the rice following absorption instructions on the packet and remove from the heat. Add warm rice to the dressing and toss gently to coat. Set aside for 15 minutes to cool.

  5. Add the beetroot pieces, beetroot leaves, spinach, mint and feta cheese. Toss gently to coat. Season and serve.

  6. Tips:

    Toss 1 kilo gram of cooked peeled prawns or 2 cups of shredded cooked chicken through the salad to turn into a main.

    The skin of the baby beetroot is so thin and it doesn’t need peeling; just scrub with a clean cloth or light scourer.

    If the leaves on the baby beetroot bunch are too large to use for the salad, you can increase the baby spinach to 100 grams.