Living Etc UK – September 2019

Roast root

salad with

crispy

red rice

SERVES 6-8

Look out for candy beetroot,

a sweet variety with appealing

pink and white stripes

150g red rice

1 bunch baby carrots

1tbsp honey

½tsp cumin

Sea salt

Zest and juice of 1 lemon

2tbsp olive oil, plus extra

to drizzle

3 candy beetroots, peeled

½ kohlrabi, peeled

1 fennel bulb

1tbsp tahini

4tbsp yogurt

1tsp sumac

Handful of pea shoots

Small bunch of mint leaves,

chopped

1

Preheat the oven to 200ºC/Fan 180ºC/

Gas 6. Cook the red rice according to the

instructions, then drain and rinse under cold

water. Spread out on kitchen paper to dry. Scrub

the carrots and trim, leaving a short stalk, then

spread out on a baking tray.

2

Mix the honey, cumin, salt and lemon zest

with 2tbsp oil. Toss through the carrots,

then bake for 30 minutes, turning every

10 minutes, until they are golden and slightly

crisp. Leave the oven on.

3

Fill a large bowl with iced water. Finely

slice the beetroots, kohlrabi and fennel,

adding them to the bowl. Set aside. Scatter

the rice over two large baking trays and drizzle

with oil. Bake for 30 minutes, stirring every 10

minutes, until crispy and crackling. Leave to cool.

4

Combine the tahini, yogurt, sumac and

lemon juice. Lay the rice on a platter and

scatter over the carrots. Drain the rest

of the vegetables and add. Drizzle over the tahini

mixture, scatter the pea shoots and mint and serve.

144 livingetc.com

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