This. Is. Incredible.
Make some noise for the latest favourite child, beetroot rice. And make it a culinary priority in your life.
Straight from this month’s Olive magazine – they strike again – with this game changing salad! Cuz let’s face it, this is a salad of finely chopped beetroot with other fine ingredients, there ain’t no rice involved.
The dressing is to die for, are you making this yet?
20 mins | serves 3 | s’up
4 raw beetroot, peeled and 8th’d
bunch dill, chopped
1 tbsp sunflower kernels
handful pea shoots
1 tsp red wine vinegar
1 shallot, finely diced
1 orange, zest and juice
1 tbsp rapeseed oil (aka Canola in Canada and state side)*
1 heaped tsp cumin seeds, toasted
Beetroot meet blender, pulse til it resembles grains of crimson rice. Tip into a large bowl.
Dressing ingredients meet whisk in another bowl, along with half the dill and some salt and pepper.
Pour most of the dressing over the beetroot and mix well to coat all the beetroot. Add the pea shoots, give it a gentle stir about and transfer to your serving dish. Crumble the feta over the top followed with a smattering of sunflower kernels and the rest of the dill. Drizzle the rest of the dressing and enjoy.
*Make sure you’re buying a quality, British if you’re in the UK, cold pressed rapeseed oil that is golden yellow in colour. Many lesser quality oils are produced by squeezing the seeds and giving them a chemical solvent bath, followed by a bleaching to neutralise the odour. Uncool.
Recipe created by Anna Glover, Olive‘s cookery writer.
PS: We’d highly recommend the purchase of this month’s Olive for yourself, it is rammed full of amazing summer and barbecue recipes of an especially high calibre, even for them! We’re not affiliated with the magazine in any way, we’re just long time fans who want to spread the love.