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Member recipe

Beetroot salad with rice

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Serves 4

Fresh and colorful salad for entree.

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  • 200 g jasmine rise, boiled
  • 3 beetroots, boiled
  • 1 onion
  • 2 garlic clove, crushed
  • 2 tsp olive oil
  • 1 sprig basil
  • 1 sprig thyme
  • 1 stick celery, chopped
  • ½ tsp seasalt
  • crushed black pepper
  • Mascarpone cheese


    1. Boil jasmine rise, rinse it under cold water. Boil beetroots.
    2. Chop beetroot and onion, crush garlic cloves, mix it all together with herbs, salt, pepper and olive oil.
    3. Let it stay in freezer about 5-10 min to get more intense taste.
    4. I garnished it with basil leaves and a Mascarpone cheese.
    5. PS. I added ½ red hot chili pepper because i love spicy food.

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