Rice and Beetroot Salad

A really useful prepare-ahead salad.


  • 125 ml french dressing
  • ¼ teaspoon dry mustard
  • 1 tsp chopped fresh tarragon
  • 1 tsp chopped fresh parsley
  • 450 g beetroot (cooked, peeled and diced)
  • 450 g cooked long-grain rice
  • 1 small onion (finely chopped)
  • 1 large eating apple (peeled, cored and diced)
  • 1 tsp lemon juice
  • 100 g cooked asparagus (chopped)
  • 150 ml mayonnaise
  • 1 hard-boiled egg (sliced)
  • 4 parsley sprigs


  1. Mix in a bowl, French dressing, mustard, tarragon and parsley, beating well with a fork. Add the beetroot, rice and onion to the dressing and, using two large spoons, toss the salad in the dressing. Place the bowl in the refrigerator overnight.
  2. The following day, put the apple in a bowl and sprinkle with lemon juice. Add the asparagus and mayonnaise and stir well until the ingredients are thoroughly blended.
  3. Remove the rice mixture from the refrigerator and pour the mayonnaise mixture on to the rice mixture. Toss the salad, using two spoons. Transfer the salad to a chilled serving bowl and garnish with the slices of hard-boiled egg and parsley sprig. Serve immediatly.


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