Sticky rice and beetroot salad
This is a tasty, filling salad with a distinctive Japonica flavour bringing to mind Asian aromas and colours.
Ingredients
- 200 g European Japonica rice
- 2 Beetroots uncooked, whole
- 500 ml Beetroot juice
- 1 orange
- 20 g Pine nuts
- 50 ml Olive oil
- 20 ml Rice vinegar
- 60 g Green apple
- 20 g Dill
- 20 g Ginger
Instructions
- Preheat the oven to 180C. Wrap the beetroots individually in foil, and roast them in the over for 60 minutes. When ready peel them and set aside.
- Meanwhile, place a pot over a medium to high heat and simmer the rice with the beetroot juice until cooked.
- When the rice is ready, remove from the heat and allow to cool.
- Roast the pinenuts in the oven for 10 minutes.
- Fillet the orange and grate the apple, and then mix them into the rice.
- Finely chop the dill, and grate the ginger, and stir these thoroughly into the rice, along with the rice vinegar.
- Garnish with lambs lettuce, or other salad items of your choice.