Beetroot, bean and rice salad

    2 hours

    A wonderfully hearty and robust salad. It's made by tossing together beetroot, rice, kidney beans, pepper, onion and radishes in a horseradish-Dijon dressing.

    11 people made this

    Serves: 8 

    • 2 small beetroots
    • 1 tablespoon olive oil
    • 225g red rice
    • 600ml water
    • 1 teaspoon salt
    • 1 (400g) tin kidney beans, drained and rinsed
    • 1 small red pepper, seeded and diced
    • 1 small red onion, finely chopped
    • 7 radishes, thinly sliced
    • 2 1/2 tablespoons chopped fresh chives
    • salt and pepper to taste
    • Dressing
    • 2 tablespoons horseradish
    • 1 tablespoon Dijon mustard
    • 1 teaspoon sugar
    • 4 tablespoons red wine vinegar
    • 125ml extra virgin olive oil

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Place beetroots in a saucepan with enough water to cover. Bring to the boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water and allow beetroots to cool. Peel and dice.
    2. Meanwhile, pour olive oil, red rice, water and 1 teaspoon salt into a saucepan; place over medium heat. Bring to the boil; reduce heat to medium low, cover and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat and let rice cool to room temperature.
    3. In a large bowl, mix together beetroots, kidney beans, pepper, onion, radishes and chives. Season with salt and pepper.
    4. In a medium bowl, whisk together horseradish, mustard and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
    5. With a fork, fluff rice. Stir into vegetables and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl and garnish with fresh chives.


    Red rice can be purchased in speciality stores or online. If unavailable, substitute in brown rice.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    It taste earthy, good but seemed to be missing an element. I used aduki beans,and a mixture of brown,wild and red rice. The dressing seemed a bit oily on the palate, felt I wanted to add a couple of pickled onions. May be because I have been used to the pickled beets. VERY PINK AND GETS PINKER (good for a breast cancer buffet). Will give it another try but may tweak it a bit more to my palate.  -  30 Jul 2014


    I did not have all the ingredients - I used long grain rice in place of red rice and horseradish sauce in place of the horseradish. I had fresh beets from my garden and was excited to try them - This recipe didn't disappoint. I went easy on the dressing and stored the remainder - I've been able to add additional rice, beans, beets, etc. and more sauce as needed. Very flavorful summer salad. Thanks!  -  04 Aug 2008  (Review from Allrecipes US | Canada)


    I made this basically as is with a couple of substitutions with what I had on hand: brown rice, garbanzo beans, and green onions. Colorful and delicious!  -  07 Feb 2010  (Review from Allrecipes US | Canada)