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07 Jan, 2019

Roasted Golden and Red Beets with Black Rice and Tahini

Beetroot is one of my favourite root vegetables with so much to offer in terms of flavour and colour – and most importantly, it’s in season right now. Its deep red hue, slightly earthy flavour and winning nutritional content make it a star ingredient for bright, fresh salads.



3 golden beetroot
3 red beetroot
5 cloves garlic
1 tbsp rapeseed oil
½ tsp Malden salt

200g black rice
2 baby gem
1 tbsp sunflower seeds
80g walnuts
½ tsp Malden salt
½ tsp cracked black pepper
Micro herbs to garnish

For the dressing
2 tbsp tahini
2 tbsp rapeseed oil
1 tbsp brown rice vinegar
Zest of 1 lemon
½ tsp Malden salt


Serves 4.

Preheat your oven to 180 degrees.

Slice the beets into wedges (around 8 wedges per beet). I like to keep the skin on as I prefer the texture but you can peel them if you would like to. Add them to the baking tray along with the garlic cloves (don’t peel the cloves, the skin protects them from burning). Drizzle them in oil and sprinkle over the salt. Roast in the oven for 30-40 minutes until the beetroot is tender.

While the beets are cooking, place the black rice in a pan of cold water and bring to the boil on a high heat. Then turn to a medium heat and cook for 25-30 minutes until the rice is cooked. Rinse under cold water, drain and set aside.

For the dressing, mix all of the ingredients together in a bowl and set aside.

Place a small frying pan on a low heat and gently toast the sunflower seeds and walnuts until golden.

Once the beets are cooked you can assemble the salad. Place the baby gem leaves on a large serving platter, add the black rice, then the beets, sunflower seeds and walnuts. Drizzle over the dressing and garnish with the micro herbs.