Beetroot Rice Salad

Cooked beetroot and rice with balsamic vinegar, Lemon Shio Koji and fresh herbs.

Ingredients

• 1 medium cooked beetroot (approx. 180 g, cut into thin half-matchstick pieces)
• A dash of Balsamic vinegar
• 1/2 tsp Lemon Shio Koji
• Fresh herbs, finely chopped (dill, parsley, coriander)
• Black pepper
• A tiny amount of grated garlic (optional)
• 200 g cooked rice (brown rice recommended, but any non-sticky rice works)

Cooking the beetroot rice

1. Combine all beetroot rice ingredients in a bowl.
2. Mix gently until well combined.
3. Refrigerate for up to 2–3 days.
4. Serve chilled as a refreshing rice salad.