This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Place beetroot in a large saucepan and cover with salted water. Bring to the boil on high. Reduce heat to low and simmer, covered, for 15-20 minutes until tender. Drain well. Cool before peeling and cutting into wedges (leave small ones whole).
2.In a large bowl, combine beetroot, reserved leaves and kale. Pour over dressing and season. Mix well. Set aside for 20 minutes.
3.Preheat char-grill pan on high. Spray prawns lightly with oil and season. Char-grill for 1-2 minutes each side until cooked through. Set aside.
4.Add tomatoes, parsley and rice to beetroot mixture. Toss well. Serve topped with prawns and accompanied with grilled lemon halves.