Red rice, roast vegetable & aduki bean salad | Jean Hailesarrow-small-leftarrow-small-rightCarat Leftarrowcheckcircle carat downcircle-downcircle-upclockdifficultydownloademailemailfacebooklogo-facebooklogo-instagramlogo-linkedinlinkroundminuspluspreptimeprint“twitterlogo-twitter

If using dry aduki beans, soak 1 cup beans in water for 6 hours or overnight. Drain and rinse with fresh water.Place in a saucepan, with lid on, with about 4 cups water. Bring to boil, reduce heat and simmer for 50-55 minutes (beans are ready when they can easily be mashed).Preheat oven to 220ºC or 200ºC if fan-forced.Roast beetroot and sweet potato tossed with olive oil and garlic for 45-60 minutes (depending on oven) until beetroot is cooked and sweet potato slightly golden.Toss carrots with olive oil and bake for about 30 minutes, until browned and tender. (Vegetables can even be cooked ahead of time.)Cook the red rice according to the packet (2 cups rice in 3 cups water). Bring to boil in a saucepan, with lid on, and simmer 15-20 minutes (when water is absorbed). Allow to stand 5-10 minutes.To prepare asparagus, hold each spear by the middle and bend the base with the other hand until the woody part snaps off. Steam for 5 minutes, until tender but still vibrant green.In a large bowl, place warm rice and add the parsley, purple onion, pepitas and pecans and toss well. Add cooked or canned beans and gently toss through. Place in a large flat salad bowl. Arrange baked vegetables and asparagus on top.For the dressing, place all of the ingredients in a jar and shake well. Dress just prior to serving and gently toss to combine. This makes a large salad and is a complete meal.It will serve 6 people as a meal, or 8 as a side dish combined with additional protein such as chicken, boiled eggs, fish or tofu.