Beetroot, Feta and Wild Rice Salad
Servings: 8
This colourful Beetroot, Feta and Wild Rice Salad is so quick and easy to make and yet it looks impressive enough to serve for special occasions.
Ingredients
- 2 packets 240 g microwave wild rice, prepared as per packet instructions (see note 1)
- 2 cups 70 g rocket (arugula) leaves
- 500 g 1 lb 2 oz cooked, peeled beetroot (beets), cut into quarters (or canned beetroot)
- ¼ cup 40 g sliced red onion
- ⅓ cup 40 g roughly chopped walnuts
- ⅓ cup 50 g crumbled Persian feta
- DRESSINGS
- Juice of 1 lemon
- ¼ cup 60 ml olive oil
- ½ tsp dijon mustard
- 1 tbsp honey
- 1 tsp salt
- ½ tsp cracked black pepper
Instructions
- Arrange the rice on a large platter and spread it out evenly. Allow it to cool for 5 minutes. Top the rice with the rocket, beetroot, onion, walnuts and Persian feta.
- Combine the dressing ingredients in a small bowl or jar, then drizzle over the salad.
- Serve at room temperature or refrigerate and serve cold.
Notes
Note 1 – You can use any rice you like – you will need 2 cups of cooked rice. As an alternative to wild rice, I recommend brown rice as it’s slightly more earthy and nutty, which pairs beautifully with the beetroot (beets). The benefit of microwave rice is that this salad becomes quick and easy, and you can throw it together with minimal fuss.
MAKE AHEAD
Because this Beetroot, Feta and Wild Rice Salad is so quick and easy to put together, it is best made fresh, but if you choose to make it in advance and refrigerate it (up to 24 hours prior), leave the feta off the salad until you’re ready to serve (to avoid the beetroot discolouring the cheese).LEFTOVERS
Beetroot, Feta and Wild Rice Salad is best made and eaten immediately, but don't throw out your leftovers! Leftovers can be stored in the fridge for up to 24 hours. The feta and beetroot will bleed into one another, which may not look as pretty as when you first made it, but the flavours will be equally delicious.Scan for full recipe:
