Beetroot And Brown Rice Salad With Rocket And Pistachios

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Suitable for Vegetarians

  • 40
    Preparation Time

  • min
    Cooking Time
  • 6 Serving Size


Graines de nature Seeds of ChangeTM Brown Rice & Quinoa With A Hint Of Garlic

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  • SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic 240g
  • 4 medium beetroots, peeled and cut into eighths
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 50g rocket
  • 25g pistachios
  • 25g crumbled goat cheese
  • Vinaigrette
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons walnut oil
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallots
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper


Heat oven to 200°C.

While oven is heating up, prepare beetroot by peeling and cutting into eighths.

On large baking sheet, toss beets with oil, salt and pepper.

Roast 30 to 40 minutes, stirring twice during roasting, until beetroot are tender.

Cool slightly.

Meanwhile, whisk together all vinaigrette ingredients.

Empty contents of SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic in a large bowl, breaking apart any large pieces.

Add roasted beetroot, rocket, pistachios and goat cheese; toss with vinaigrette. Serve immediately.

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