•

This is some text inside of a div block.

Beetroot and Black Rice Salad with Goat Cheese and a Hazelnut Vinaigrette

The roasted hazelnut dressing, creamy goat cheese, sweet currants and fresh mint bring earthy beetroot to life in this tasty black rice salad.

Favourite

Added to your favourites

Saving to your favourites...

This meal is on the lighter side, if you would like you can serve this salad with a protein of choice. See variations for suggestions.

Breakdown

Preheat the oven to 200 degrees fan bake.
Prepare protein of choice (if having).
Roast the beetroot for 35 minutes or until tender.
Cook rice as per packet instructions.
Make the dressing.
Assemble the salad.

Tip

We like to cut our beetroot nice and small (just slightly bigger than the size of a dice). This small size ensures each mouthful will have a bit of everything, not just beetroot. Plus, it means it will cook quicker too!
Allowing the beetroot and rice to cool slightly stops the rocket and mint from wilting.
‍

Meal prep guide - if you followed the meal prep guide you would have roasted the hazelnuts and cut the beetroot.
‍

This recipe serves four, if you are cooking for two simply halve the recipe.

INGREDIENTS Ingredients

4 medium beetroots (cut into small bite-sized pieces)
1 cup black rice
¼ cup mint (finely chopped)
60g rocket, ½ bag (roughly chopped)
150g goats cheese
Olive oil
Salt and pepper

Hazelnut dressing

¼ cup hazelnuts (roasted and roughly chopped)
¼ cup olive oil
3 Tbsp apple vinegar
2 Tbsp currents
1 shallot (finely diced)
1 tsp maple syrup or honey
Pinch of salt and pepper

Preheat the oven to 200 degrees fan bake.

Place beetroot onto a large baking tray, drizzle with olive oil and season with salt and pepper. Once the oven has reached temperature, pop into the oven and cook for 35 minutes or until tender.

Cook the rice as per packet instructions.

In a small bowl or jar, add all of the dressing ingredients and mix well. Set aside until you are ready to serve.
Allow the rice and beetroot to cool slightly before assembling the salad. In a large mixing bowl, add the cooked rice, beetroot, mint, rocket and half the dressing; mix well to combine.

Place the salad onto a platter or in a salad bowl and serve topped with the goat feta and the rest of the dressing.

VARIATIONS

Vegetables

Swap beetroot for pumpkin or a medley of roasted root vegetables.
Swap rocket for spinach.

Protein

This is a lighter meal. If you would like to add protein, here is what we suggest!

Chicken: Roast chicken breast on a separate tray but at the same time as the beetroot or our Lemon Oregano Roasted Chicken Thighs.
Fish: simply pan fry or our Zesty Pan-Fried Fish with Crispy Capers

For a vegetarian option, add 1 tin of lentils (drained and rinsed) to the salad.

Other

Swap black rice for brown rice or an ancient grain like quinoa or freekeh.
Swap hazelnuts for walnuts.

More Recipes

Panzanella Salad with Garlic and Rosemary Chicken

Panzanella Salad with Garlic and Rosemary Chicken

Chicken Chop Salad with a Mustard Vinaigrette

Chicken Chop Salad with a Mustard Vinaigrette

Two Bean Vegetarian Burritos with Charred Capsicum

Two Bean Vegetarian Burritos with Charred Capsicum

Caesar Inspired Slaw with Crumbed Chicken and Charred Corn

Caesar Inspired Slaw with Crumbed Chicken and Charred Corn