I often get a bag of beetroot in my Organic delivery. I find an easy way to prepare them is to roast them in a root vegetable roast or use them in this recipe. This recipe is from “Moosewood Restaurant Cooking for Health” by the Moosewood Collective.
The colours of this salad are divine. I added grated carrot to add even more colour and texture. I’m trying to cut the cheese down so I often don’t use it on this salad and it is still delicious. The combination of the sweet roast beet, citrus dressing and roast pecans is so yummy! Elise loves the roast beet and pecans or sometimes hazelnuts if we don’t have pecans. We’re still working on the lettuce leaves! Sometimes she likes to make a little parcel with a lettuce leaf and the goodies in the middle. It just depends on her mood.
Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine (which is important for cardiovascular health).