Beetroot And Black Rice Salad | Donna Hay

Name: Beetroot And Black Rice Salad | Donna Hay
Ingredients: 3 bunches baby beetroot, peeled and thickly sliced, small leaves reserved; ⅓ cup (80ml) extra virgin olive oil; finely grated rind of 1 orange; 1 tablespoon tarragon leaves, chopped; sea salt and cracked black pepper; 4½ cups (875g) warm cooked black rice; 50g reserved baby beetroot leaves; ½ cup (12g) flat-leaf parsley leaves; 1 avocado, peeled and chopped; 200g haloumi, shaved using a vegetable peeler; ⅓ cup (80ml) orange juice; 2 tablespoons pomegranate molasses; 2 tablespoons extra virgin olive oil

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Ingredients

3 bunches baby beetroot, peeled and thickly sliced, small leaves reserved
⅓ cup (80ml) extra virgin olive oil
finely grated rind of 1 orange
1 tablespoon tarragon leaves, chopped
sea salt and cracked black pepper
4½ cups (875g) warm cooked black rice
50g reserved baby beetroot leaves
½ cup (12g) flat-leaf parsley leaves
1 avocado, peeled and chopped
200g haloumi, shaved using a vegetable peeler
⅓ cup (80ml) orange juice
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil

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