Go Back
rice salad with carrots and beets

Brown Rice Salad with Roasted Carrots and Beetroot

This Nourishing Brown rice salad with Roasted Carrots and Beets is delicious, nutritious and super filling meal for any occasion.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4


  • 1 cup brown rice
  • 3 medium carrots
  • 4 medium size beetroot
  • 1 cup fresh parsley
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp dried oregano
  • ½ tsp paprika
  • cup sunflower seeds/any seeds or nuts


  • 1 ½ tbsp dijon mustard
  • 1 tsp liquid sweetener honey/agave
  • ½ lemon juice
  • 2 tbsp olive oil
  • ½ tsp salt


  • Cook the brown rice according to the package instuctions. When it's cooked let it cool down.
  • Slice your carrots and beetroot desired bite size pieces and trasfer to a lined baking sheet.
  • Season with salt, oregano, paprika and drizzle olive oil.
  • Mix everything with your hands and bake in the 200C oven for about 35 minutes until slightly browned and fork tender.
  • Make the dressing by combining all the dressing ingredients to a small bowl. Mix well.
  • To a mixing bowl add brown rice, cooked vegetables, chopped parsley and sunflower seeds, drizzle the mustard dressing and mix well. Serve it and enjoy!
Keyword beetroot, carrot, creamy, delicious, dijon, easy, fresh, gluten-free, healthy, lunch, Main, medditeranean, mustard, recipe, salad, tasty, vegan, Veggies