By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.
I love jasmine rice because of its deep taste and its dark color. It’s fun to work with, and I decided to pair it with grated beets for an even darker-colored dish with an earthier flavor. It’s super delicious, filling and great for digestion! Raw beet is much more easy to eat when its shredded and it makes for a juicy salad! Enjoy!
But that glow…
Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.
Prep Time: 10 minutes
Cook Time: 15 minutes for rice
Ingredients (Serves 2)
For the Salad
- 1 raw beet, grated
- 2 cups cooked jasmine rice (cooled in the refrigerator prior to using)
- 1 zucchini, grated
- 2 green onions, diced
- 1 handful of parsley, chopped
For the Sauce
- Juice of 1 lemon
- 1/2 cup high-quality extra-virgin olive oil
- 1 teaspoon mustard
- Salt and pepper to taste
Wash, de-stem, skin, and grate one raw beet.
Toss together pre-cooked and cooled dark jasmine rice with the shredded beets in a large bowl.
Grate the zucchini, dice the green onion, and finely chop the parsley. Add to the beets and rice and toss the mixture until its evenly combined.
For the sauce, whisk together the juice from 1 lemon, 1/2 cup extra-virgin olive oil, and 1 teaspoon mustard.
Pour the sauce over the veggie and rice mixture, folding it in until it is spread evenly. Season with salt and pepper to taste.