SunRice

Spinach & Beetroot Salad

I am using:

Prep time

15min

Cook time

60min

This delicious spinach and beetroot salad is a perfect light meal idea that is easy to make and healthy! Topped with feta, this salad is full of flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅓ cup SunRice Brown Medium Grain Rice

  • 2 bunch Baby Beetroot

  • cup Olive Oil

  • 60 g Baby Spinach Leaves

  • 1 cup Mint Leaves

  • 125 g Feta Cheese

  • 2 tbsp Red Wine Vinegar

  • 1 tsp Horseradish Cream

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Spinach & Beetroot Salad

Method

  • Preheat oven to 200C fan forced. Remove about 2 cups of the small- medium leaves from the beetroot, wash, dry and place into a snap lock bag. Refrigerate until ready to serve. Scrub then trim the beetroot, cut in half or quarters depending on size. Place on a large sheet baking paper, drizzle with oil and season with salt and pepper. Wrap in the baking paper then wrap in foil. Place in a roasting pan and roast for 30 minutes or until just tender when pierced with a skewer. Unwrap and set aside for 15 minutes to cool slightly.

  • To make dressing: Combine all the ingredients in a large bowl and whisk until well combined.

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    __Tip: __For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Add warm rice to the dressing and toss gently to coat. Set aside 15 minutes. Add the beetroot, spinach, beetroot leaves, mint and feta. Toss gently to coat. Season and serve. Serving suggestion: Toss 1kg cooked peeled prawns or 2 cups shredded cooked chicken through the salad to turn into a main.

    Tip: The skin of the baby beetroot is so thin it doesn’t need peeling, just scrub with a clean cloth or light scourer.

    __Tip: __if the leaves on the baby beetroot bunch are too large to use for the salad just up the baby spinach to 100g.

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