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Beetroot rice recipe

Beetroot rice recipe

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Try using beetroot as a delicious, colourful alternative to rice in this filling yet carb-free salad recipe. Blitzing the beetroot into a fine grain gives a texture similar to rice or couscous, and makes the perfect base for punchy flavours. Try serving with a lightly-spiced orange dressing, fresh parsley and creamy goat’s cheese. See method

  • Serves 4
  • 15 mins to prepare
  • 72 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 450g (16oz) bunch raw beetroot, peeled and cut into small chunks
  • ½ orange, zested and juiced
  • 1/4 tsp ground cumin, plus extra for sprinkling
  • ½ tsp grated fresh ginger
  • 1 small garlic clove, grated
  • 1 tbsp extra-virgin olive oil
  • handful coriander leaves
  • 75g soft goat’s cheese (optional)

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    0g 2%
  • Sugars

    8g 9%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 10.2g Protein 2.2g Fibre 0.6g


  1. Put the beetroot into a food processor and whizz until fairly finely chopped. Pour into a bowl and stir through the orange zest and juice, cumin, ginger, garlic, oil, half the coriander leaves and some seasoning.
  2. Scatter with the remaining coriander leaves and dot with the goat’s cheese, if using. Sprinkle with a little cumin and a grind of black pepper to serve.
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