Beetroot rice salad

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 7
Servings 4
Time

Ingredients

  • 2
    medium beetroot, peeled and diced
  • 200
    ml
    chicken stock
  • 200
    g
    basmati rice, cooked according to packet instructions
  • 150
    g
    blanched asparagus
  • 150
    g
    baby corn, blanched
  • 100
    g
    feta cheese, crumbled
  • 50
    g
    toasted sunflower seeds
 

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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