Beetroot Salad With Rice
Colorful, flavorful, and with a hint of spice, this vibrant dish of jasmine rice and boiled beetroots is sure to delight your taste buds. Mixed with onions, garlic, herbs, and a touch of Mascarpone cheese, this dish is a refreshing and satisfying option for a light lunch or a flavorful side. Optional - add a touch of red hot chili pepper for those who enjoy a bit of heat in their meal.
— Constant Cookbook
Ingredients
- 200 g jasmine rise, boiled
- 3 beetroots, boiled
- 1 onion
- 2 garlic clove, crushed
- 2 tsp olive oil
- 1 sprig basil
- 1 sprig thyme
- 1 stick celery, chopped
- ½ tsp seasalt
- crushed black pepper
- Mascarpone cheese
Instructions
- Boil jasmine rise, rinse it under cold water. Boil beetroots.
- Chop beetroot and onion, crush garlic cloves, mix it all together with herbs, salt, pepper and olive oil.
- Let it stay in freezer about 5-10 min to get more intense taste.
- I garnished it with basil leaves and a Mascarpone cheese.
- PS. I added ½ red hot chili pepper because i love spicy food.
Yield
Serves 4
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