Steamed Beetroot and Goat Cheese Salad
Caroline Csiki, MA, CNHP
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
- Steam beetroot until tender, about 15 minutes.
- While beetroot is cooking, whisk together ingredients for the vinaigrette in small bowl, and crumble cheese.
- Toss greens with half the vinaigrette, and put a handful of salad greens on each of four plates.
- When beetroots are done, allow to cool, then cut into small chunks and toss with remaining dressing.
- 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
