Steamed beetroot can be prepared a day in advance. Beetroot can be stored in the refrigerator with a dressing in a glass jar for a few days and used as a topping for salads during the week. I used rocket leaves in this recipe because they have a sharp, bitter & peppery taste, which balances the sweetness of the beets and balsamic vinegar. Fresh Dandelion leaves or Purslane can also be used in this recipe for extra nutritional benefits.
Makes 2-3 serves
- 4 medium size beetroot (400g)
- handful walnuts
- 2 cups rocket
- ¼ cup crumbled goats cheese feta (or 4 tbsp soft goats cheese)
- 2 tbsp EVOO olive oil
- ¾ tbsp balsamic vinegar
- Salt & pepper to taste
- 1 tsp caraway seeds
Wash, peel, trim and cube beetroot into 3 cm chunks and make sure they are uniform in size. I steamed the chunks on a steaming tray in a Miele steamer oven for 5-6 minutes on vegetable setting. At the end of cooking time (5 minutes) check the beetroots with a knife. They should be tender but not too soft. If they are too hard steam the beets for another minute.
At the end of the cooking time remove beetroots from the steamer oven. Prepare dressing by placing all ingredients in a bowl and mix together. Add beetroot and store in refrigerator until you are ready to place in a jar with the rest of the salad. Scoop dressing into the jar, layer with salad and beetroot pieces and top with walnut and feta or soft goats cheese. When ready to eat tilt the jar or gently shake to disperse dressing through the rocket leaves.
Note: If you don’t have a steamer oven use a steamer basket and a pot. Simply fill pot with 3 cm water. Let boil and place beetroot chunks in basket into pot. Cover and turn down heat. Let steam for 7-10 minutes. At 7 minutes check tenderness with a knife. If they are too hard steam longer.