Rice Salad With Beetroot

Preparation:

Preparation: Boil the rice in abundant salted water for about 18 minutes. Run it under cold water to stop the cooking and put it in a salad bowl. Add the diced cheese, two boiled eggs cut into small pieces, the washed and desalted capers. Season with oil, vinegar, salt, pepper and a teaspoon of mustard. Mix well and sprinkle the peeled and diced beetroot and the finely chopped fresh parsley on top. Garnish with the remaining hard-boiled egg cut into thin slices. Accompanying wines: Valcalepio Bianco DOC, Trebbiano D'Abruzzo DOC, Melissa Bianco DOC.