Put on to cook rice. I have a pic of amber from TM Mistral. In boiling salted water drop the portioned bags of rice and cook until cooked 30 minutes.

We'll need boiled beets, bell peppers and cauliflower

Cauliflower disassemble on inflorescences and drop in boiling salted water for about 2 minutes (do not overcook!!!). Take out, a little sprinkle with lemon juice ( approximately one-third teaspoon).

Pepper and boiled beets cut into cubes, combine with cauliflower, sprinkle with salt and pour olive (vegetable) oil. Optionally, you can add any greens. I added chopped leaf lettuce (all that was out of the green house)). Optionally, you can add sliced pickled cucumber - also good work. Give the salad to infuse, until cooked rice.

The rice gets boiled, drain the water and serve. Salad turns out very rich and juicy. Ideal for lent or fasting days. And for casual menu is very, very worthy replacement for lunch or dinner. Be sure to try this salad - the minimum effort and the benefits are huge! And Bon appétit! The recipe is from the website "Vegetarianism is in the details".