Roasted Carrot and Beet Lunch with Black Beans and Radish Salad with Fresh Cheese
Roasted Carrot and Beet Lunch with Black Beans and Radish Salad with Fresh Cheese
ingredients
Rice
½ cup Extra long grain rice Verde Valle®, previously cooked
¼ cup turkey ham, chopped in cubes
1 cup manchego cheese, grated
1 tablespoon fresh basil, chopped
1 tablespoon cranberries, finely chopped
¼ cup sweet red pepper, shredded
Rolls
4 chicken breasts, clean and plain
1 pinch of salt and black pepper, powdered
Water, the necessary
To serve
1 tablespoon canola oil
¼ onion, finely chopped
1 garlic clove
½ cup light cream
½ cup chicken soup
2 tablespoon dijon mustard
1 pack whole black beans, Isadora
2 carrots, chopped
1 beet, chopped
2 tablespoons honey
4 radishes, thinly sliced
½ red onion, thinly sliced
½ cup fresh cheese, cubed
2 tablespoons chopped cilantro
Salt and pepper, to taste
Olive oil, as needed
PREPARATION
- In a bowl, toss the carrot and beet pieces with honey, olive oil, and salt until well coated. Place them in the air fryer basket and cook for 12 minutes.
- In another bowl, mix the radish, onion, fresh cheese, cilantro, salt, pepper, and olive oil. Set aside.
- Open the pack of whole black beans, pour into a skillet, and heat. Drain and reserve.
- In a lunch container, arrange the roasted vegetables, radish salad, and black beans. Enjoy.
