Beetroot, Pea Shoot and Radish Salad with Burrata Recipe
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Beetroots are a great source of fibre, Vitamin B9, potassium, iron & vitamin C. Here, it’s paired with creamy burrata, but you could switch for another cheese or have it without for a vegan version.
Ingredients
(serves two)
4 x small beetroot, cooked
125g mixed basmati and wild rice
80g pea shoots
8 x French Breakfast radishes, finely sliced
½ red onion, finely sliced
Burrata
chopped fresh herbs: eg dill, chives or parsley
for the dressing:
¼ cup extra virgin olive oil
1 tbsp horseradish sauce
One small garlic clove, crushed
1 tbsp apple cider vinegar
Pinch of sea salt
Directions
Rinse the rice and then soak in cold water for half an hour.
Drain the rice and put it in a large saucepan with a pinch of salt. Pour over 375ml boiling water, bring the pan to simmering point, then turn down the heat and cook gently for about 25 minutes.
Drain, cover with the lid and set aside for 5 minutes.
Meanwhile, make the dressing by whisking all the ingredients together in a small bowl.
Put the pea shoots, radishes, red onion and rice in a large bowl and toss with half the dressing.
Pile the ingredients onto a serving dish, layering with the beetroot as you do.
Place the Burrata on the top just before eating.
Serve with the remaining dressing on the side.
