Rice salad with root vegetables and wild herbs / Health and nutrition week

4 servings

4 dl uncooked rice

600 g root vegetables (e.g. red beats, parsnips and parsley root)

½ oil


3 handfuls of fresh wild herbs (e.g. a mixture of freshly ground horseradish, ground-elder and chives.)

Cook rice see instructions on package and set to cool. Clean root vegetables and dice into small cubes. Mix vegetables with half of the oil in a baking dish, sprinkle with salt. Place baking dish in preheated oven (200 C) for 30 minutes. Mix vegetables with rice, the remaining oil and the freshly chopped wild herbs. Add salt and horseradish to taste.
The salad can be served warm or cold.

Leave A Comment