Green rice with beetroot & apple salsa

A bowl of salad on a plate Vegan Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:25 mins
  • Easy
  • Serves 2

Why not make this healthy rice salad the night before to save time when you’re in a rush? We’ve added walnuts to the salsa as they’re rich in essential omega-3 fats

Nutrient Unit
kcal 332
fat 11g
saturates 1g
carbs 45g
sugars 12g
fibre 8g
protein 10g
salt 0.1g
Crunchy bulgur salad


  • 85g brown basmati rice
  • 140g fine green beans
  • ½ small cucumber , finely diced
  • ½ bunch spring onions (about 5), sliced
  • ⅓ pack mint , chopped, plus extra leaves to serve
  • juice ½ lemon

For the salsa

  • 1 cooked beetroot , diced
  • 1 small apple , cored and diced
  • 1 small red onion , finely chopped
  • 25g walnut halves , roughly broken
  • 1 tbsp balsamic vinegar
Christmas slaw


  • STEP 1

Boil the rice for 20 mins, then add the green beans and cook 5 mins more until both are just tender. Drain and leave to cool slightly before stirring in the cucumber, spring onions, mint and lemon juice.

  • STEP 2

Meanwhile, stir all the salsa ingredients together.

  • STEP 3

Spoon the rice onto plates and serve with the salsa, scattered with a few extra mint leaves.

Beetroot & lentil tabbouleh
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