Mediterranean Beet Rice Towers with Apricot-Paprika Salsa

Ingredients

• 2 beets
• 3 tbsp olive oil
• 1 yellow bell pepper
• 4 Apricots
• 2 tbsp Lime juice
• 0.25 tsp Dried thyme
• 0.5 bunch basil (10 g)
• 150 g unsweetened soy yogurt
• 2 packs reis-fit Express Mediterranean Rice
• iodized salt (with fluoride)
• Pepper

Instructions

1. 1.

   Clean, peel and slice the beets thinly. Place slices in a baking dish, drizzle with 1 tbsp olive oil, and season with salt and pepper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

2. 2.

   While the beet slices bake, halve the bell pepper, remove seeds, wash, and dice it small. Wash the apricots, halve them, remove pits, and dice them finely. Mix both with 2 tbsp olive oil, lime juice, thyme, salt, and pepper.

3. 3.

   Wash the basil, shake dry, finely chop half of it, and set aside the rest of the leaves for garnish. Stir the chopped basil into the soy yogurt and season with salt and pepper to taste.

4. 4.

   Squeeze the packs of reis-fit Express Mediterranean Rice gently, tear open the packs, put the contents in a pan, and warm with 2 tbsp water over low heat for 2 minutes.

5. 5.

   Layer beet slices alternately with rice and soy yogurt to form towers, arrange on four plates. Drizzle with salsa and sprinkle with reserved basil leaves.