Ingredients Jump to Instructions ↓

  1. 2 small beetroots

  2. 1 tablespoon olive oil

  3. 225g red rice

  4. 600ml water

  5. 1 teaspoon salt

  6. 1 (410g) tin kidney beans, drained and rinsed

  7. 1 small red pepper, seeded and diced

  8. 1 small red onion, finely chopped

  9. 7 radishes, thinly sliced

  10. 2 1/2 tablespoons chopped fresh chives

  11. salt and pepper to taste

  12. Dressing:

  13. 2 tablespoons horseradish

  14. 1 tablespoon Dijon mustard

  15. 1 teaspoon sugar

  16. 4 tablespoons red wine vinegar

  17. 125ml extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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

  5. 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.

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

  7. Provided by:Allrecipes


Send feedback