Rice salad with beets

Rice salad with beets 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Boil the rice in salted water for about 18 minutes.

Put the salmon under cold water to stop cooking and put it in a salad bowl.

Add the diced cheese, two eggs, chopped capers desalted and washed.

Season with oil, vinegar, salt, pepper and a teaspoon of mustard.

Mix well and sprinkle the beetroot peeled and cut into cubes and chopped fresh parsley well.

Garnish with the remaining hard-boiled egg cut into thin slices.

Accompanying wines: Valcalepio Bianco DOC, Trebbiano d'Abruzzo DOC, Melissa Bianco DOC.

Calories calculation

Wine vinegar (2)
Sugar beet (38)
Salted capers (16)
Emmental cheese (386)
Olive oil (700)
Pepper (1)
Parsley (10)
Rice (1020)
Salt (1)
Mustard (15)
Hard-boiled eggs (279)

Calories amount per person:

617

Ingredients and dosing for 4 persons

300 g of rice
1 beet
100 g of emmenthal cheese
16 salted capers
3 hardboiled eggs
Olive oil
1 teaspoon of mustard
1 sprig of parsley
Wine vinegar
Salt
Pepper

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Rice Salad with beer (2)

Rice salad with boiled chicken »