Beetroot Rice Recipe

Try using beetroot as a delicious, colourful alternative to rice in this filling yet carb-free salad recipe. Blitzing the beetroot into a fine grain gives a texture similar to rice or couscous, and makes the perfect base for punchy flavours. Try serving with a lightly-spiced orange dressing, fresh parsley and creamy goat’s cheese.
Serves 4 - 15 mins to prepare - 72 calories / serving

Ingredients450g (16oz) bunch raw beetroot, peeled and cut into small chunks
1/2 orange, zested and juiced
1/4 tsp ground cumin, plus extra for sprinkling
1/2 tsp grated fresh ginger
1 small garlic clove, grated
1 tbsp extra-virgin olive oil
handful coriander leaves
75g (2 1/2oz) soft goat’s cheese (optional)

Put the beetroot into a food processor and whizz until fairly finely chopped. Pour into a bowl and stir through the orange zest and juice, cumin, ginger, garlic, oil, half the coriander leaves and some seasoning.

Scatter with the remaining coriander leaves and dot with the goat’s cheese, if using. Sprinkle with a little cumin and a grind of black pepper to serve.
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