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Rice salad with beetroot Recipe

Rice salad with beetroot

Recipe Ingredients for Rice salad with beetroot

700 grams young beetroot
1st Shallot 8 tbsp
Olive oil
Pepper 1st Lemon (organic)
175 g ORYZA wild rice
2nd Carrots 125 grams
Arugula 1st fresh horseradish (about 30 g)
4 tbsp White wine vinegar
2 tbsp Apple juice
1 pinch Sugar
4th small beef steaks (each 160 g, for example Rumpteak or hip)

Rice salad with beetroot Recipe Directions

Peel the beetroot (the best peel with disposable gloves, because they stain strongly). Tubers, cut into thin sticks. Remove shallots and chop finely. 2 tablespoons oil in a saucepan, sauté beetroot pins in it, season with salt and pepper. Rinse the lemon hot, pat dry. Zest, squeeze fruit. Lemon juice, 1 teaspoon lemon rind and 2-3 tablespoons water to the beetroot pins provide and cook mixture over low heat for 10 minutes.

Cook rice according to package specification in salt water. Drain and let cool.

Peel the carrots, wash and grate coarsely. Clean arugula, remove stem ends here. Rinse the arugula, shake dry and coarse dissect. Grate the peel and horseradish. Stir in vinegar, apple juice and sugar, salt and pepper. Stir in 4 tablespoons oil. Arugula, carrots, rice and beets with the dressing mix.

Rinse steaks, pat dry. Other oil (2 tablespoons) in a frying pan. Steaks with salt and pepper in hot oil in 3 minutes on each side pink fry. Slice the steaks with rice and salad on plates.

Per serving: 551 kcal/2200 kJ 31 g carbohydrate, 39 g protein, 27 g fat


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