Sweet, tender beetroot and warm, crisp-fried rice get a fresh lift from orange dressing and rocket. Goat cheese makes the bowl creamy, while hazelnuts add just the right amount of crunch.
This lunch bowl is all about contrast: rice with golden, crispy patches alongside tender beetroot, creamy goat cheese and peppery rocket. Beetroot becomes sweeter as it roasts and develops a little colour on the outside. Cut it into roughly equal-sized pieces so it cooks evenly. In the Netherlands, beetroot is generally available all year round; its earthy flavour is especially good with hearty rice and nuts in the colder months.
Cold, cooked rice works best for crispy rice. The grains are firmer and less likely to stick together than warm rice, which helps them brown in the pan. Use a large frying pan and cook the rice in two batches: a crowded pan traps steam and is more likely to produce soft rather than crispy grains. Let the rice sit undisturbed for a little while before tossing it. This gives the bottom time to form a thin, crisp crust. The grains don’t all need to turn crispy; it’s the contrast in texture that makes the bowl interesting.
You can cook the rice ahead of time, but cool it quickly in a shallow dish and cover and refrigerate it within an hour. Use it within 24 hours and don’t leave rice at room temperature for long. Don’t have any cold rice on hand? Cook it ahead, spread it out to cool and fry it once it’s cold. Basmati rice gives you separate grains; another long-grain rice works too. Short-grain rice gets sticky more quickly, but it will still fry up nicely and crispy if you cook it in small batches.
The dressing balances the sweet beetroot and rich goat cheese. Orange juice adds gentle fruitiness, while red wine vinegar brings a sharper, fresher note. Taste the dressing before drizzling it over the bowl: how much acidity it needs depends on how sweet the orange is. Soft, mild goat cheese melts a little against the warm rice; a firmer variety stays in more distinct pieces. Walnuts can replace the hazelnuts, though they taste a little more bitter. Add the rocket and dressing at the very end so the leaves stay fresh. The bowl is best served straight after assembling, while the rice and beetroot are still warm and the nuts are crisp.
Preheat the oven to 220 °C (200 °C fan). Peel the beetroot and cut it into pieces of about 2 cm. Toss with 1 tbsp olive oil, salt and pepper. Spread out on a baking tray and roast for 35–45 minutes, until tender and browned at the edges.
Meanwhile, toast the hazelnuts in a dry frying pan over medium heat, shaking the pan regularly, until fragrant and lightly coloured. Leave to cool, then roughly chop.
Juice the orange. Whisk 3 tbsp juice with the red wine vinegar and 2 tbsp olive oil to make a dressing. Season with salt and pepper.
Heat a splash of olive oil in a large frying pan. Fry the cold rice in two batches: spread each batch out and leave for a few minutes until the bottom is crispy. Toss and fry for a few more minutes. Add a little extra oil if needed.
Divide the crispy rice between two bowls. Top with the warm beetroot and rocket. Crumble the goat cheese over the top, spoon the dressing over the bowls and finish with the hazelnuts. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
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