Did you know that your version of Internet Explorer is out of date?
To get the best possible experience using our website we recommend downloading one of the browsers below.

Internet Explorer 10, Firefox, Chrome, or Safari.

Jazz Up Your Jasmine Rice with Raw Beets

Like us on Facebook:
The current article you are reading does not reflect the views of the current editors and contributors of the new Ecorazzi

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.

Bon Appetit!

xo Aylin


Like us on Facebook:

Why we SHOULDN’T genetically ‘disenhance’ animals

Creating bandaid “solutions” to ethical problems we’ve created doesn’t address the issue at hand

What you can do if live exports disturb you

The outcry should go further than importation and should be directed at the fact that the animals in question were on their way to slaughter in the first place.

Wicked Good Opportunity

Bloomberg reports that the introduction of “vegan ranges” is at least partially responsible for improving Tesco’s finances.