Beetroot, goat’s cheese & brown rice salad

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Beetroot, goat’s cheese & brown rice salad

PREPARATION20 mins

COOK25 mins

SERVE45 mins

9 9 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS75g cup (150g) brown rice

1 tbs cup (60ml) lemon juice3 tsp 1 tbs olive oil

1 garlic clove, crushed1 medium 3 medium beetroot, peeled, cut into matchsticks

small 1 small red onion, thinly sliced cup 1 cup small fresh mint leaves

50g 100g soft goat’s cheese, crumbled small 1 small red onion, thinly sliced

METHOD5. Cook rice in a large saucepan of boiling water following packet instructions

or until just tender. Drain well. Refresh under cold water. Drain well on paper towel.

6. Meanwhile, combine lemon juice, oil and garlic in a large bowl. Season. Add mixture to beetroot, onion, mint and rice and toss to coat.

7. Divide salad among plates and top with goat’s cheese. Tip: This recipe also works well with cup (150g) freekeh instead of brown rice. Use 6 tablespoons (75g) freekeh to serve 2. SmartPoints® value per serve remains the same.Serve with: Chopped raw almonds. Add 2 SmartPoints® value for 2 tsp almonds per serve.

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