Name: Beetroot and Feta Salad
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 2 packets microwave wild rice, prepared as per packet instructions (see note 1); 500g cooked, peeled beetroot, cut into quarters (or tinned beetroot); 2 cups rocket leaves; 1/4 cup red onion, sliced; 1/3 cup walnuts; 1/3 cup Persian feta cheese; Juice of 1 lemon; 1/4 cup olive oil; 1/2 tsp dijon mustard; 1/2 tsp salt; 1/2 tsp pepper

Instructions

Arrange the rice on a large platter, spread it out evenly and top it with rocket, beetroot, onions, walnuts and Persian feta.
Combine the dressing ingredients and drizzle over the salad.
Serve at room temperature or refrigerate and serve cold.

Notes

Note 1 – You can use any rice you like. You require 2 cups of cooked rice. I recommend brown rice as it’s slightly more earthy and nutty, which pairs beautifully with beetroot. The benefit of the microwave rice is that this salad becomes quick and easy, which you can throw together with minimal fuss.

MAKE AHEAD – This salad is best made fresh, but if you choose to make it in advance, leave the feta off until you’re ready to serve so that the beetroot doesn’t discolour it.

LEFTOVERS – Best eaten immediately but leftovers can be stored in the fridge and eaten within 24 hours.