Beetroot Bean and Rice Salad

Place beetroots in a saucepan with enough water to cover. Bring to the boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water and allow beetroots to cool. Peel and dice.

Meanwhile, pour olive oil, red rice, water and 1 teaspoon salt into a saucepan; place over medium heat. Bring to the boil; reduce heat to medium low, cover and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat and let rice cool to room temperature.

In a large bowl, mix together beetroots, kidney beans, pepper, onion, radishes and chives. Season with salt and pepper.

In a medium bowl, whisk together horseradish, mustard and sugar until well combined. Whisk in red wine vinegar and oil until smooth.

With a fork, fluff rice. Stir into vegetables and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl and garnish with fresh chives.

Ingredients Red rice can be purchased in speciality stores or online. If unavailable, substitute in brown rice.

Provided by:Allrecipes