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rice salad with roasted carrot

Rice Salad with Roasted Carrot

Ella Dereza
This salad is pleasing not only to your stomach but also to your eyes. The bright, colorful orange color of the carrot gives the salad a delicious and appetizing look. It is a great side dish or main course. It is not only fulfilling but it is full of vitamins and minerals.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch
Cuisine Mediterranean
Servings 4 portions
Calories 515 kcal

Ingredients
  

  • 14 oz carrots with leaves 400 g
  • 1/2 Tbsp dried thyme
  • 1 can tuna pieces in olive oil
  • 2 Tbsp olive oil from tuna
  • 1 cup brown rice 7 oz (200 g)
  • 1 lb cooked red beets 500 g
  • 1 small red onion 1/2 cup half rings
  • 2 big handfuls mix of arugula, chard & lollo rossa 1,5 oz
  • 2 Tbsp red wine vinegar
  • Fresh parsley for garnish
  • Salt & pepper to taste
  • 1 ripe avocado optional

Instructions
 

  • Preheat the oven to 200 C (392 F). Peel the carrots and halve them lengthwise. Spread on a baking tray lined with baking paper and toss with the oil and salt & pepper. Bake for about 25 min in the middle of the oven until golden brown. Add thyme for the last 5 minutes. P.S. Depending on your oven, it can take more or less time.
  • If you want to use the foliage (tops of the carrots) in a salad, wash them and finely chop them. Boil in water for 5 minutes.
  • Meanwhile, cook the rice according to the package directions. Drain and let cool to room temperature.
  • Drain the tuna, reserving 2 Tbsp of oil. Cut the beets into 1 cm cubes and the onion into thin half rings of ½ cm. Mix the beets, onion and arugula in a bowl with the vinegar and oil from tuna. Mix the cooled rice with the salad and season with salt and pepper.
  • Remove the carrot from the oven and fluff the tuna with a fork. Serve the rice salad and carrot on 4 plates and tuna on the side.

Notes

  1. Rice should be cooked in plenty of water and then drained. It should be crumbly, not sticky.
  2. As you serve the salad with tuna on the side, it can be eaten without tuna. In that case, I suggest using extra virgin olive oil for dressing instead of oil from tuna.
  3. Serve with sliced avocado instead of tuna. Or add chicken breast on a side.
  4. Add red/white kidney beans to the salad. 
  5. Use my Pickled Red Onion instead of regular onion.
  6. If you are using leftover brown rice, it should be 3 1/2 - 4 cups.

Nutrition

Calories: 515kcalCarbohydrates: 64gProtein: 16gFat: 19gFiber: 9gSugar: 11g
Keyword carrot, gluten-free, healthy lunch, rice, vegetables
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