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Beetroot rice recipe
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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. See method
Ingredients
- 450g (16oz) bunch raw beetroot, peeled and cut into small chunks
- ½ orange, zested and juiced
- 1/4 tsp ground cumin, plus extra for sprinkling
- ½ tsp grated fresh ginger
- 1 small garlic clove, grated
- 1 tbsp extra-virgin olive oil
- handful coriander leaves
- 75g soft goat’s cheese (optional)
Each serving contains
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Energy
305kj
72kcal
4%
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Fat
3g
4%
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Saturates
0g
2%
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Sugars
8g
9%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 10.2g
Protein 2.2g
Fibre 0.6g
Method
- 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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