Warm Beetroot, Pomegranate & Goat’s Cheese Salad with Wild Rice
I love a salad that feels fresh and colourful but still has enough substance to keep you going, and this is exactly that. The mix of wild and red rice adds a lovely nutty bite and makes it more satisfying than a leafy salad alone, while also bringing a little extra fibre, minerals and antioxidant-rich plant compounds. Peppery rocket, sweet roasted beetroot, creamy goat’s cheese, crunchy pecans and bursts of pomegranate make this one feel both nourishing and a bit special. It works well as a light lunch, an easy supper, or as part of a bigger spread.
Serves: 2
Time: 35–40 minutes
Ingredients
½ cup wild and red rice mix (rinse very well in cold water before cooking)
2 small to medium-sized raw beetroot, chopped into wedges or chunks
1 tbsp olive oil, plus extra as needed
Sea salt and black pepper
2–3 handfuls of rocket
2 carrots, peeled and chopped into batons or cubes (whatever you prefer)
The seeds of one pomegranate
30–50g goat’s cheese, crumbled
2 tbsp pecans, roughly chopped
½ onion, thinly sliced into rounds
For the dressing
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar (I like to use Willy’s Live Apple Balsamic Vinegar)
Sea salt and black pepper to season
Method
Step 1
Preheat the oven to 180°C fan / 200°C / Gas 6.
Step 2
Cook the wild and red rice according to the packet instructions. Once cooked, drain and rinse if needed and set aside.
Step 3
Toss the beetroot with 1 tbsp olive oil, a pinch of sea salt and black pepper. Spread onto a baking tray and roast for 25–30 minutes, or until tender and lightly caramelised at the edges.
Step 4
Meanwhile, heat a little olive oil in a frying pan over a medium heat. Add the thinly sliced onion and cook, stirring regularly, until golden. This will usually take around 4-5 minutes, depending on how thinly they are sliced. Mix with the rice and set aside.
Step 5
Make the dressing by mixing the extra-virgin olive oil and balsamic, then season with salt and pepper.
Step 6
To assemble, arrange the rocket on a serving plate or in a large bowl. Spoon over the cooked rice and onions, then add the roasted beetroot, carrot and pomegranate seeds.
Step 7
Scatter over the goat’s cheese and pecans. Spoon over the dressing just before serving.
Adaptations
For a more substantial meal, add lentils or chickpeas.
If you don’t eat goat’s cheese, feta works well too.
Walnuts or hazelnuts can be used instead of pecans.
For a dairy-free version, leave out the cheese or use a dairy-free alternative.
