The roasted hazelnut dressing, creamy goat cheese, sweet currants and fresh mint bring earthy beetroot to life in this tasty black rice salad.
This Week
2 Dec - 8 Dec
Beetroot and Black Rice Salad with Goat Cheese and a Hazelnut Vinaigrette
- Under 1 hour
- 4
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Meal Prep Guide
Roast ¼ cup of hazelnuts. (Store in an airtight jar in the fridge)
Cut 4 medium beetroots into small bite-sized pieces. (Store in an airtight container in the fridge)
Tips
Tips
- This meal is on the lighter side, if you would like you can serve this salad with a protein of choice. See variations for suggestions.
- We like to cut our beetroot nice and small (just slightly bigger than the size of a dice). This small size ensures each mouthful will have a bit of everything, not just beetroot. Plus, it means it will cook quicker too!
- Allowing the beetroot and rice to cool slightly stops the rocket and mint from wilting.
Shortcuts
Vegetables
- Swap beetroot for pumpkin or a medley of roasted root vegetables.
- Swap rocket for spinach.
Protein
This is a lighter meal. If you would like to add protein, here is what we suggest!
- Chicken: Roast chicken breast on a separate tray but at the same time as the beetroot or our Lemon Oregano Roasted Chicken Thighs.
- Fish: simply pan fry or our Zesty Pan-Fried Fish with Crispy Capers
- For a vegetarian option, add 1 tin of lentils (drained and rinsed) to the salad.
Other
- Swap black rice for brown rice or an ancient grain like quinoa or freekeh.
- Swap hazelnuts for walnuts.
Ingredients
- 4 medium beetroots (cut into small bite-sized pieces)
- 1 cup black rice
- ¼ cup mint (finely chopped)
- 60g rocket, ½ bag (roughly chopped)
- 150g goats cheese
- Olive oil
- Salt and pepper
Hazelnut dressing
- ¼ cup hazelnuts (roasted and roughly chopped)
- ¼ cup olive oil
- 3 Tbsp apple vinegar
- 2 Tbsp currents
- 1 shallot (finely diced)
- 1 tsp maple syrup or honey
- Pinch of salt and pepper
Method
- Preheat the oven to 200 degrees fan bake.
- Place beetroot onto a large baking tray, drizzle with olive oil and season with salt and pepper. Once the oven has reached temperature, pop into the oven and cook for 35 minutes or until tender.
- Cook the rice as per packet instructions.
- In a small bowl or jar, add all of the dressing ingredients and mix well. Set aside until you are ready to serve.
- Allow the rice and beetroot to cool slightly before assembling the salad. In a large mixing bowl, add the cooked rice, beetroot, mint, rocket and half the dressing; mix well to combine.
- Place the salad onto a platter or in a salad bowl and serve topped with the goat feta and the rest of the dressing.
Variations
Vegetables
- Swap beetroot for pumpkin or a medley of roasted root vegetables.
- Swap rocket for spinach.
Protein
This is a lighter meal. If you would like to add protein, here is what we suggest!
- Chicken: Roast chicken breast on a separate tray but at the same time as the beetroot or our Lemon Oregano Roasted Chicken Thighs.
- Fish: simply pan fry or our Zesty Pan-Fried Fish with Crispy Capers
- For a vegetarian option, add 1 tin of lentils (drained and rinsed) to the salad.
Other
- Swap black rice for brown rice or an ancient grain like quinoa or freekeh.
- Swap hazelnuts for walnuts.
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