Green rice with beetroot & apple salsa

Why not make this healthy rice salad the night before to save time when you're in a rush? We've added walnuts to the salsa as they're rich in essential omega-3 fats

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 332
  • fat 11g
  • saturates 1g
  • carbs 45g
  • sugars 12g
  • fibre 8g
  • protein 10g
  • salt 0.1g


  • 85g brown basmati rice
  • 140g fine green beans
  • ½ small cucumber, finely diced
  • ½ bunch spring onions (about 5), sliced
  • ? pack mint, chopped, plus extra leaves to serve
  • juice ½ lemon
  • 1 cooked beetroot, diced
  • 1 small apple, cored and diced
  • 1 small red onion, finely chopped
  • 25g walnut halves, roughly broken
  • 1 tbsp balsamic vinegar


Make ahead

Get ahead for the next day - make the rice and salsa the night before and chill. For best results, toss the apple and nuts into the salsa on the day, so they stay fresh.

Did you know?

Beetroot contains a compound called betaine, which helps lower blood pressure and promotes muscle repair after exercise.



  1. Boil the rice for 20 mins, then add the green beans and cook 5 mins more until both are just tender. Drain and leave to cool slightly before stirring in the cucumber, spring onions, mint and lemon juice.

  2. Meanwhile, stir all the salsa ingredients together.

  3. Spoon the rice onto plates and serve with the salsa, scattered with a few extra mint leaves.

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