This salad is super nutritious and delicious. The black rice is packed with antioxidants and the red beet and apple complement the nutty and chewy texture of the rice. It works as a side dish for a BBQ or as a main dish at any time

What you need:

1 cup (220g) black rice, uncooked

2 cups (480 ml) water

1 large red beet, peeled and cut into small cubes

1 large apple, peeled or unpeeled, cut into small cubes

1 bunch fresh coriander or parsley, chopped

For the dressing:

4 tablespoons sesame oil

4 tablespoons apple vinegar

2 tablespoons white Balsamic vinegar

Salt & pepper

How to do it

Cook rice with a teaspoon of salt in water according to package instructions. If you use the amounts above, the water should be absorbed by the time the rice is cooked.

If any water is left, drain the rice and put into a large salad bowl to cool down

Heat water in a small pot and bring to a boil, add beet cubes and cook at low-to-medium heat until the beet is soft, about 10 minutes.

Drain water from the pot and add beet to the rice, mix it

Add apple pieces and chopped herbs and mix

Add salt and pepper (this salad needs a good amount), sesame oil and vinegar and mix well.

Serve with any barbecue or simply with a nice piece of baguette.

Enjoy!

Note: This salad requires quite a bit of vinegar – more than you think because the rice soaks up quite a bit. So, do add more vinegar if the rice is too sticky – and as much as you like it.