Easy Red Rice and Kale Salad with Creamy Burrata and Beetroot

Red rice and kale salad with burrata and beets

  • serves 4
  • Easy

Check out this hearty vegetarian salad with crunchy kale, red rice and creamy burrata. This recipe serves 4 and it's low in calories, a great midweek family meal



  • camargue red and wild rice 200g
  • baby kale 100g
  • olive oil
  • sherry vinegar 2 tbsp
  • ras el hanout 1 tsp
  • cooked beets 180g (we used Waitrose chilli beetroot from the chiller cabinet), diced small
  • dill 1 tbsp of chopped, plus extra to serve
  • spring onions 3, chopped
  • burrata or mozzarella 2 small, torn in half


  • Step 1

    Cook the rice in boiling salted water until tender.

  • Step 2

    Put the kale in a colander, pour the rice and water over it and leave to drain. The heat will blanch the kale.

  • Step 3

    Whisk 3 tbsp oil, the sherry vinegar and ras el hanout in a large bowl and season really well.

  • Step 4

    Take out 1 tbsp of the dressing and mix with the beets and dill.

  • Step 5

    Stir the spring onions into the rest of the dressing in the large bowl, then tip in the drained rice and kale, and toss everything together.

  • Step 6

    Divide between plates and scatter over the beetroot.

  • Step 7

    Divide the burrata and add to each plate. Sprinkle with extra dill to finish.

Nutritional Information

  • Kcals 482
  • Fat 22.1g
  • Saturates 10g
  • Carbs 47.8g
  • Sugars 7.5g
  • Fibre 4.5g
  • Protein 20.6g
  • Salt 0.9g