Packed with veggie goodness, this roast root vegetable salad with crispy red rice is so vibrant and colorful on the plate. Look out for candy beetroot – a sweet variety with pink and white stripes – for added impact and prettiness.
And, though it looks really impressive, it can easily be prepared ahead and assembled just as you're ready to serve, making it an easy win if you're hosting or heading to a summer potluck.
- Serves 6-8
- 5.3 oz red rice
- 1 bunch baby carrots
- 1 tbsp honey
- ½ tsp cumin
- Sea salt
- Zest and juice of 1 lemon
- 2 tbsp olive oil, plus extra to drizzle
- 3 candy beetroots, peeled
- ½ kohlrabi, peeled
- 1 fennel bulb
- 1 tbsp yogurt
- 1 tsp sumac
- Handful of pea shoots
- Small bunch of mint leaves, chopped
The Homes & Gardens method
- Preheat the oven to 390°F, gas mark 6. Cook the red rice according to the instructions, then drain and rinse under cold water. Spread out on kitchen paper to dry.
- Scrub the carrots and trim, leaving a short stalk, then spread out on a baking tray (this TeamFar set of two trays from Amazon is really highly rated if you need new ones).
- Mix the honey, cumin, salt, and lemon zest with 2 tbsp oil. Toss through the carrots, then bake for 30 minutes, turning every 10 minutes, until golden and slightly crisp. Leave the oven on.
- Fill a large bowl with iced water. Finely slice the beetroots, kohlrabi, and fennel, adding them to the bowl. Set aside.
- Scatter the rice over two large baking trays and drizzle with oil. Bake for 30 minutes, stirring every 10 minutes, until crispy and crackling. Leave to cool.
- Meanwhile, combine the tahini, yogurt, sumac, and lemon juice.
- Lay the rice on a large platter and scatter over the carrots. Drain the rest of the vegetables and arrange them on top.
- Drizzle over the tahini mixture, then scatter over the pea shoots and mint, and serve.
We love this root salad as a hearty side for grilled meats. If you're looking to grill out this summer, our guide to the best grills is a great place to start.
