1 small beetroot (food processor needed to produce the beetroot rice)
Handful of salad leaves (I used rocket)
2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon wholegrain mustard (optional)
1/3 block feta cheese, cubed
1/2 avocado, sliced
Handful walnut halves or pieces
Top and tail the beetroot, peel (simplest with a Y-shaped peeler), quarter and place in a food processor. Pulse until you have a rice-like consistency. Try not to over process as you might end up with more of a porridge! Empty onto a plate and mix with a handful of your favourite salad leaves.
Mix together the olive oil, vinegar or lemon juice and mustard, if using. Reserve around a teaspoon and then pour the rest over the beet rice and salad leaves and toss to mix the dressing through evenly. Arrange the cubes of feta and slices of avocado on top and crumble over the walnuts. Drizzle the remaining dressing over your delicious salad!
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