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Beetroot rice salad

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

2.00 beetroot — peeled, diced
200.00 ml stock — chicken
200.00 g rice — basmati
150.00 g asparagus — blanched
150.00 g baby corn — blanched
100.00 g feta cheese — crumbled
50.00 g sunflower seeds — toasted
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Method:

Poach beetroot in stock for 15 minutes, or until tender. Purée beetroot and stir into hot rice. Cool.
Cut asparagus into 3 cm lengths and mix with the rest of the ingredients, including the rice mixture. Pile on a large platter and serve.

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