Steamed Beet and Goat Cheese Salad
Caroline Csiki, MA, CNHP
You may substitute raw grated or roasted beets—feel free to experiment. Be aware that handling beets will stain your skin; you may want to wear gloves when preparing.
Salad
2 or 3 beets, different colours if you like, peeled and quartered
2 cups (500 mL) mixed baby greens
1/2 cup (125 mL) goat chèvre or feta cheese
Mint or cilantro to garnish
Vinaigrette
2 shallots, minced
1 1/2 Tbsp (23 mL) balsamic vinegar or lemon juice
1/4 cup (60 mL) extra-virgin olive oil
1/2 tsp (2 mL) raw sugar (optional)
Salt and freshly ground black pepper to taste
Steam beets until tender, about 15 minutes. While beets are cooking, whisk together ingredients for the vinaigrette in small bowl and crumble cheese.
Toss greens with half of the vinaigrette, and put a handful of greens on each of 4 plates. When beets are done, allow to cool, peel, then cut into small chunks and toss with remaining dressing. Arrange beets on top of greens, sprinkle with goat cheese, and garnish with mint or cilantro leaves, if desired.
Serves 4.
Each serving contains:
209 calories; 5 g protein; 19 g total fat (6 g sat. fat, 0 g trans fat); 6 g carbohydrates; 1 g fibre; 142 mg sodium
Did you know?
Like spinach and chard, the beet is a member of the amaranth family (Amaranthaceae-Chenopodiaceae). Its ancestor is the wild beet, or sea beet, which dates all the way back to prehistoric times. Originally eaten for its leafy green tops, the roots were cultivated by the ancient Romans. By the 16th century they had become popular not only as livestock fodder, but also in family kitchens throughout northern Europe.
from "Unbeatable Beets", alive #344, June 2011
