Roasted Roots and Red Rice

‘Chioggia’ is by no means the tastiest, or the most succulent of the beetroot varieties, but my goodness it’s certainly the prettiest; and what better way to showcase it than in this colourful, crunchy salad celebrating all the beauty of the summer garden- perfect for a meat-free Sunday lunch.


Serves 6

  • 300 g Red Rice
  • 4 baby beetroots
  • Save the green tops of beetroot, if not available, spinach is a good alternative
  • 300g of baby carrots
  • 1 heaped teaspoon Coriander seeds
  • 1 heaped teaspoon Mustard seeds
  • 1 heaped teaspoon Cumin seeds
  • Small bunch of Parsley
  • Small bunch of Tarragon
  • Small bunch of Coriander fronds and flowers (included mainly because my plant was bolting, but just plain coriander leaves will do)
  • Salt
  • 1 Lemon and zest
  • Glug of olive oil

For the tahini dressing

  • 150g Tahini
  • Water
  • Glug of Olive oil
  • Salt
  • Rest of lemon


Preheat your oven to 180°C.

Rinse the rice thoroughly, then add a little over two parts water to one part rice to your pan, place on a medium her and add a teaspoon of table salt. Once it has begun to boil, turn down to a low simmer and let it cook gently. It should take around 25 mins, or follow packet instructions.

Toss your carrots in oil, add a generous pinch of sea salt and cumin seeds, and roast for 30 mins.

Peel and finely slice or mandolin your baby beetroot’s, and leave to one side.

Gently heat your coriander and mustard seeds in a pan until they toast slightly, don’t let them burn, just a gently browning to release the flavours, then take them off the heat.

Finely chop your herbs and put to one side.

Once your rice has cooked, drain and leave to cool a little.

Whilst it’s cooling, it’s time to make your tahini dressing. In a mixer, add the tahini, the oil and the lemon juice, (saving the zest) loosen with a little water until it’s silky. Add salt to taste.

Mix up some olive oil with the remaining lemon juice and zest and a pinch of salt and mix into the rice to loosen it up. add the herbs, saving a few to scatter on the top at the end. Add your carrots and beetroot tops, or green leaves. Place your beetroots on the top with the last of the herbs. Serve with your tahini dressing.

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