Herb and Rice Salad with Beetroot Chips

• Produce

  • 2 Beetroots
  • 2 Carrots
  • 1 cup Cilantro, fresh
  • 1 clove Garlic
  • 2 cups Lettuce
  • 1 cup Parsley, fresh

• Condiments

  • 1 5 tsp agave syrup
  • 1 5 tsp white miso
  • 1 Lemon juice

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 2 tbsp Nutritional yeast

• Nuts & Seeds

  • 1/4 cup Pumpkin seeds
  • 2 tbsp Sunflower seeds

• Other

  • 1 5 cups of fresh basil

Found on greenevi.com

Description

Ingredients

• 2 beetroots
• 1 cup of cooked rice
• 2 carrots
• 2 cups of chopped lettuce
• 1 cup of fresh cilantro
• 1,5 cups of fresh basil
• 1 cup of fresh parsley
• ¼ cup of pumpkin seeds
• 1,5 tsp white miso
• 1,5 tsp agave syrup
• 2 tbsp sunflower seeds
• 1 lemon, juice
• 1 clove of garlic
• 2 tbsp nutritional yeast

Directions

• Slice very thinly beets with a mandolin or a sharp knife. Arrange them on a baking tray in a single layer and bake at 180°C/360ºF for about 20 minutes or until crispy. Let them cool a bit.
• Meanwhile add miso, agave, sunflower seeds, lemon juice, garlic, nutritional yeast and a few tablespoons of water to a blender and blend until completely smooth.
• Then chop lettuce and herbs finely, slice carrots thinly and add to a large bowl with cooked rice, pumpkin seeds, baked beets and miso dressing. Mix well together. Enjoy!