Monday, October 14, 2013


Are you looking for some Meat free Monday dinner inspiration? you should try this recipe for delicious raw beetroot, apple and black rice salad tossed with an incredible raspberry vinaigrette. The exotic black rice used in this recipe has a rich, slightly sweet and nutty flavor, and adds a wonderful rustic texture. I have tossed the rice with the leafy greens of the beetroot plant, which are packed full of vitamins and minerals. I hope you all have a lovely week. Eleanor x

1 cup black rice
2 cups good quality chicken or vegetable stock
2 beetroots, peeled and very finely sliced
2 apples, sliced in to wedges
a large bunch of beetroot greens, roughly chopped

for the dressing:
1/4 cup raspberries, fresh or frozen
1/3 cup extra virgin olive oil
3 tbsp balsamic vinegar
sea salt

natural yoghurt to serve* optional

In a small saucepan over medium heat, add the black rice and stock, and bring to a soft boil. Simmer for 25 minutes or until all the stock is absorbed. Remove from the heat, fluff with a fork, and leave to cool. It should be soft and a little bit chewy.

To prepare the dressing, place the raspberries, olive oil, balsamic vinegar, and a large pinch of sea salt and pepper in to a blender. Pulse a couple of times until well combined. Taste, and adjust seasonings if needed.

In a large bowl, add the rice, beetroot, beetroot greens, apple wedges and dressing. Toss well.

Serve with a couple of dollops of natural yoghurt if desired.

Serves 2 as a  light lunch, or 4 as a side.

*gluten free
*dairy free (without the yoghurt)

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