Informations supplémentaires
35 min.
|
837 kcal
|
easy
|
|
Printable version
1. Cook the beets
Peel and cut the beets into small cubes. Put in a pot of water and bring to a boil. Cook 14-16 minutes until the cubes are "al dente". Drain and cool under cold water.
2. Cook the rice
Bring a pan with 1.5 2P | 2 3P cups of water to a boil. Add the edamame in the water and blanch for 2 minutes. Remove with a slotted spoon. Set aside. Add the rice, cover and cook for 10-12 minutes over low heat.
3. Setup
Peel and grate the carrots. Very thinly slice the radish. Chop the cilantro. Tear the nori into tiny pieces.
4. Mix the sauce
Mix the Wafu sauce with the horseradish, to taste.
5. Mix the beets
Mix the cooked beets with 1-2 tbsp. of Wafu sauce, cilantro and nori to taste. Add salt and pepper.
6. Plate your dish
Serve the rice in a bowl and garnish with the beets, carrots, radish, edamame, sesame seeds and sauce. Bon appétit!
400gRed Beets
180mlWafu Sauce
140gBasmati Rice
0.5unitNori Sheet(s)
15gGrilled Sesame Seeds
10mlHorseradish
4unitOrganic Nantes carrot (s)
1unitRadishes
1unitCilantro
180mlEdamame
What you need
pots, strainer, slotted spoon, bowl
837 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
87g
29%
fat
48g
74%
cholesterol
23mg
8%
fiber
11g
44%
protein
15g
saturated
7g
35%
sodium
583mg
24%
sugar
18g
trans
0g