Greek Beet and Watermelon Rice Salad
Ingredients
- 1 bag Success Jasmine Rice
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked golden beets thinly sliced
- 1 cup thinly sliced watermelon
- 1/4 cup feta cheese crumbled
- 1/4 cup pitted black olives halved
- 1/4 cup red onion thinly sliced
- 1 tablespoon fresh mint thinly sliced
- 2 tablespoons walnuts toasted and chopped, for garnish
Instructions
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, whisk oil, lemon juice, salt and pepper.
- Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
- Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.
Notes
Tips: Substitute capers for olives, if preferred.
To diminish “raw” flavor of onions, soak in ice water at least 5 minutes before using in recipe.
Use roasted, boiled, steamed or grilled beets.