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.
See method- Serves 4
- 15 mins to prepare
- 72 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
- Energy
- 305kJ 72.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 10.2gProtein 2.2gFibre 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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