Red rice salad with yellow beets, Jerusalem artichoke and butternut squash patties
Red rice salad with baked yellow beets, Jerusalem artichoke and butternut squash patties
2 dl red rice, uncooked
400 grams yellow beets
200 grams Jerusalem artichoke
100 grams red cabbage, shredded
1 handful of fresh parsley, chopped
70 grams mixed salad leaves
1 tbsp cold pressed olive oil
salt and pepper
Butternut squash patties
5 dl butternut squash or pumpkin fibers *
4 dl/320 grams cooked chickpeas
1/2 sorghum flour (you can also use oat flour/quinoa flour/buckwheat flour)
1 dl fresh herbs of your choice (I used parsley + basil), or 2 tbsp fresh frozen
1 dl pepitas
Turmeric toasted cashews **
Pre heat the oven to 200 degrees Celsius.
Cook the rice according to the instructions on the packaging.
Mix the pepitas coarsely. Mix the ingredients for the pumpkin patties to a smooth batter using a immersion blender or a food processor. For in to patties, turn around in the pepitas. Put on a baking sheet and bake in the oven for about 15 minutes, until patties are firm and the pepita coating get lightly golden. If you want a really crisp coating you can fry the patties for about 1 minute on each side after baking in the oven.
Peel all the yellow beets except for one. Cut in to chunks. Slice the last yellow beet thinly using a mandoline, or a sharp knife. Wash and scrub the Jerusalem artichoke very well, making sure no dirt is left. Slice thinly. Put beets and artichokes on a baking sheet, drizzle with oil and roast in the oven for about 20 minutes, until beets are tender, and artichokes are soft with crispy skin.
Mix all the ingredients for the salad, serve with the patties. Top with cashews and cress. Preferably serve the salad with a creamy spread
* With "fibers" I mean what you get left after juicing vegetables, for example butternut squash if you're making my Butternut squash chia pudding. If you don't have any "pure" vegetable fibers you can also use puré of whichever veggie you want (pumpkin/carrots/beets). If so you might have to add som more flour to get the patties to stick together.
** Toast 1 dl cashews tossed with a splash of cold pressed olive oil, a pinch of sea salt and two (or three) pinches of ground turmeric for about 10 minutes in the oven at 175 degrees Celsius.