Beet and Apple Bowl with Rice, Chicory and Caramelized Shallots

Ingredients

• 250 g rice-fit (natural 8‑minute rice)
• 2 tbsp Rapeseed oil
• 150 g small shallots
• 2 sprigs thyme
• 1 tbsp agave syrup
• Pepper
• 2 small apples (200 g)
• 0.5 lemon (juice)
• 4 beetroot bulbs (500 g; vacuum‑sealed and pre‑cooked)
• 2 chicory heads (250 g)
• 1 tbsp red wine vinegar
• 40 g pecan nuts

Instructions

1. 1.

   Bring 500 ml water with about ½ tsp salt to a boil. Add the natural rice, stir once. Simmer on low heat in a covered pot for 8–10 minutes until the rice has absorbed the liquid. Gently fluff the rice in the pot and let it rest for a few minutes on a turned‑off burner.

2. 2.

   Meanwhile heat 1 tbsp oil in a pan. Peel the shallots and sauté them over low heat for 8–10 minutes, turning occasionally. Wash the thyme, shake off excess moisture and add it with agave syrup to the shallots. Let caramelize for 3–4 minutes. Season with salt and pepper.

3. 3.

   Wash the apples, dry and grate them, then slice finely and drizzle with lemon juice. Slice the beetroot first into rounds, then cut those into thin sticks. Wash and trim the chicory; cut the large outer leaves into strips.

4. 4.

   Whisk the remaining oil with vinegar and season with salt and pepper. Toss the beetroot and chicory strips in this vinaigrette.

5. 5.

   Arrange rice, beet, apple slices and chicory leaves in four bowls. Sprinkle caramelized shallots over each bowl and top with pecan nuts before serving.