Spiced beetroot and wild rice salad

The beetroot and colourful wild rice makes this a really attractive side dish.  Try serving it with Chicken and black pudding tray roast.

  • Preparation time: 20 minutes plus cooling
  • Cooking time: 45 minutes - 1 hour

Serves: 12


500g raw beetroot, scrubbed
4 tbsp olive oil
1 tsp cumin seeds, crushed
300 g Waitrose Wholesome Brown Basmati, Red Camargue and Wild Rice
2 shallots, finely sliced
Grated zest and juice of 1 lemon
2tbsp hot horseradish sauce
15g pack fresh dill, chopped


  1. Preheat the oven to 190°C, gas mark 5. Rub the beetroot with 1 tbsp of the olive oil and place in a large sheet of foil, sprinkled with the seeds. Scrunch the foil to enclose the beetroot. Cook on a baking sheet for 45 minutes – 1 hour, until tender. Leave to cool.
  2. Meanwhile, cook the rice in a pan of boiling salted water for 20-25 minutes, until tender. Drain well and refresh under cold running water. Transfer to a large bowl.
  3. Heat the remaining oil in a small pan and add the shallots. Cook gently for 2-3 minutes, until softened. Remove from the heat and whisk in the lemon zest and juice, horseradish sauce and dill. Season and stir into the rice.
  4. Peel the beetroot and cut them into bitesize pieces. Fold through the rice and serve.