Baked Apple, Beetroot and Fresh Herb Rice Salad
Is Rice Salad an “old school” recipe? I am not sure. I am generally not a fan as I find it to be dry and just too much in your mouth. It is hard work to eat and not choke on it while you are chatting to friends or family.
This Rice Salad is not one of those. Black rice and quinoa give it a nutty flavor, the walnuts some lovely crunch. The baked beetroot, apple and orange blossom water add a sweet and interesting twist that have you returning to the dish to add more and more to your plate. Fresh herbs and baby spinach from the garden present freshness and a gorgeous piece of Spring.
My kids loved the bursts of sweetness from the baked apple in this recipe and Mr Fresh adores sage so he was easily sold.
This recipe was inspired by these things I collected from my garden – beetroot, herbs and baby spinach leaves. Added to pantry staples it made a lovely salad I will be repeating as the weather warms and the BBQs and Christmas events commence.
- 2 cups black rice
- ¼ cup quinoa
- 1 small beetroot – peeled and cubed into small pieces
- 3 granny smith apples peeled and cubed
- ½ cup of walnuts
- handful of baby spinach leaves
- handful fresh sage leaves
- handful fresh parsley leaves
- 1 tablespoon Orange Blossom Water
- 1 tablespoon Chardonnay Vinegar
- ½ tablespoon olive oil
- Set the oven to heat to 170 degrees
- Add the sliced apples and beets to the oven to cook for 25 minutes
- Cook the black rice and quinoa according to instructions (not together as the black rice will take longer to cook)
- Drain the rice and quinoa and set aside
- Once the rice has cooled, add it to a serving bowl
- Add in the baked beets and apple pieces, walnuts, spinach leaves, and herbs
- Combine the Orange Blossom Water, Chardonnay Vinegar and olive oil in a bowl and agitate with a fork to combine
- Drizzle over the rice and serve
Are you a fan of rice salad?
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