Saturday, February 25, 2012

Tri-colored rice salad with tomatillo salsa and golden beets.

1 bunch arugula
1/2 cos lettuce, roughly chopped
1 tomato, diced
6 stems cooked asparagus
a few handfuls of edamame beans
sesame seeds

1-2 T tahini (to taste)
1 heaped tsp dijon mustard
juice of 1 lemon
1 tsp honey
1 tsp balsamic vinegar
salt and pepper

1 1/2 C cooked tri-colored rice, served warm
2 finely diced scallion
salt and pepper to taste

Tomatillo salsa

1 bunch of golden beets, peeled and quartered
1 C freshly squeezed orange juice
salt and pepper
2-3 T honey (to taste)
1 small splash balsamic vinegar (to taste)

Preheat oven to 410 degrees F.
Put beets into oven pan sprinkled well with salt and pepper, drizzled with honey, juiced with oranges and splashed with balsamic. Cover with aluminum foil. Bake for approximately 30 min (until you can pierce a beet with a knife easily).

For salad, combine everything and mix gently. Whisk the dressing together and then toss through the salad well.

Stir the diced scallions through the warm rice and add a little salt and pepper to taste.

Serve a good portion of dressed salad onto a plate, topped with a dollop of rice and then a couple of spoonfuls of store-bought tomatillo salsa and a few beets on the side.

Yes.. the store bought tomatillo salsa sounds like cheating... i'm researching it as we speak, as i want to make one from scratch.

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