Beetroot Blend & Peachy Wild Rice

Beetroot Blend

1/2 cup Ceres Organics Sunflower Seeds
2 beetroot
2 carrots
2 crisp green apples
juice and zest 1 orange
large bunch flat-leaf parsley, chopped
Hemp Seed Dressing

Toast sunflower seeds in a dry skillet over medium heat for about 30 seconds until golden, then let cool. Peel beetroot and carrots, then grate together with the apples. Add orange zest and juice, toss together with a generous handful of parsley and sunflower seeds. Dress just before serving.

Peachy Wild Rice

3/4 cup black rice
1 cup hazelnuts
2-3 handfuls The Fresh Grower Baby Spinach
Hemp Seed Dressing
4-5 ripe peaches, stoned, sliced thickly
1 tbsp rosemary, finely chopped
crumbly feta

Cook rice according to packet instructions, then let cool. Preheat oven to 180°C and toast hazelnuts for about 15 minutes. Rub in a tea towel to remove skins. Chop roughly, leaving some whole. Toss rice, spinach and dressing, then garnish with peach slices, rosemary, hazelnuts and crumbled feta.

Hemp Seed Dressing

1/4 cup hemp seed oil
1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar
2 tsp balsamic vinegar
1 tsp mustard powder
2 tbsp honey
salt and pepper

Put all ingredients into a sealed glass jar. Shake vigorously until blended. Adjust seasoning to taste.

Recipe by Susan Wood

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