3 small to medium sized beetroot 180g wholegrain black (non-glutinous) rice a few stems of kale sunflower seeds (or walnuts, sesame seeds, etc) 1/2 lemon flaxseed oil balsamic vinegar ground pepper pinch of salt (optional)
1. Preheat the oven to 200C and clean the beetroot. Remove the leaves (if the leaves are in good condition, don't chuck them out! Just wash them well, steam lightly and enjoy as a salad) leaving some of the stems attached. Wrap each beetroot in foil and roast on a tray for about 45-60 minutes or until tender. Remove from the oven, let cool and peel off the skins. Cut into wedges.
2. Cook the black rice until tender. Set aside.
3. Remove the kale leaves from the stems, rinse well and 'massage' the leaves in a bowl until tender. Add rice and beetroot wedges. Add sunflower seeds, juice of 1/2 a lemon, a dash of balsamic, flaxseed oil and seasoning. Eat warm or room temperature.