Steamed Beetroot and Goat Cheese Salad

Serves 4

You may substitute raw grated or roasted beetroot—feel free to experiment. Be aware that handling beetroot will stain your skin; you may want to wear gloves when preparing.

Salad

2 or 3 beetroots, 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 coriander to garnish

Vinaigrette

2 spring onions, minced
1 1/2 Tbsp (30 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

1. Steam beetroot until tender, about 15 minutes. 
2. While beetroot is cooking, whisk together ingredients for the vinaigrette in small bowl, and crumble cheese. 
3. Toss greens with half the vinaigrette, and put a handful of salad greens on each of four plates. 
4. When beetroots are done, allow to cool, then cut into small chunks and toss with remaining dressing.
5. Arrange beetroot pieces on top of greens, sprinkle with cheese and garnish with mint or coriander leaves, if desired.

Each serving contains: 875 kilojoules; 5 g protein; 19 g total fat (6 g sat. fat, 0 g trans fat); 6 g carbohydrates; 1 g fibre; 142 mg salt

source: "Longevity Promoting Foods", alive Australia #13, Spring 2012