Beetroot And Black Rice Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
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
- 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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