Roasted Golden and Red Beets with Black Rice and Tahini
7th Jan, 2019


  • 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

Equipment required:

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.
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