© J Sainsbury plc 2020
Beetroot rice salad with goat's cheese and a hazelnut dressing
This colourful salad is perfect for an al desko lunch – try using golden beetroot as well as purple to give the dish more colour
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 2
Ingredients
For the salad
- 30g blanched hazelnuts, roughly chopped
- 500g raw beetroot, peeled
- 1 tsp olive oil
- 80g watercress
- 40g soft goat's cheese, crumbled
For the dressing
- 3 tbsp hazelnut oil
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
Method
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1
Preheat oven to 200°C/gas mark 6. Place the hazelnuts in a small tray and roast for 10-12 minutes, tossing them halfway through, until they are golden. Remove from the tray and leave to cool.
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2
Cut each beetroot into 8 pieces, then place in a food processor and pulse until roughly the size of grains of rice. Place a frying pan over a medium heat with the olive oil, and cook the beetroot for 3-4 minutes, stirring regularly, until slightly softened. Transfer to a plate to cool down.
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3
Meanwhile, combine the dressing ingredients and season.
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4
Once the beetroot has cooled down, combine it with the watercress in a large bowl, add the dressing and season to taste. Divide between 2 plates and top with the crumbled goat's cheese and hazelnuts.
