Beautiful Beets

by Deborah English — January 23, 2008

The beautiful crimson beetroot has long been prescribed as an integral ingredient to many cleansing vegetable juices. This is because beets are a nutrient-rich, toxic elimination mega-star! Beets contain B vitamins, folate, manganese, and potassium. They are also a good source of vitamin C, magnesium, iron, copper, and phosphorus. Often referred to as a "blood cleanser," beets are said to help your liver cleanse your body of toxins by protecting it against the damages of free radical attack. As well, beets are higher in fiber than citrus fruits, helping to regulate bowel movements effectively removing waste from your digestive system.

Warm Roasted Beet, Carrot, and Goat's Feta Salad
Serves 4

9oz/250g baby beetroot, washed and trimmed - (or quarter average-sized beets)
3 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
9oz/250g carrots, cut into 1-inch/2.5cm chunks
4 to 6 cloves garlic

Balsamic Vinegar Dressing
½ cup red wine vinegar
4 Tbsp extra virgin olive oil
Lemon juice, to taste
Sea salt and freshly ground black pepper, to taste
100g goat's feta cheese
100g baby salad leaves
A few sprigs of fresh basil

Preheat the oven to 200°C. Meanwhile, steam or par-boil the beetroot for about 15 minutes - or until you can poke a fork about half-way through. Pat dry. Place the beetroot in a roasting pan, toss through with olive oil, salt, and pepper. Toss the carrots and garlic in oil, pepper, and salt separately, then add to the dish. Bake for 40 minutes, until tender. Remove from the roasting pan into a shallow salad bowl and let cool slightly.

Meanwhile, in a small pan, reduce the balsamic vinegar for approximately 10 minutes - until it is lovely and sticky. It will have an almost "treacle" texture. Let cool. Stir the remaining dressing ingredients together, seasoning to taste. The Balsamic vinegar will stay separate from the lemon juice and oil.

Add the salad leaves, fresh basil leaves, and goat's feta to the beetroot and carrot. Spoon the dressing over the top, making sure to scrape the balsamic into each spoonful. Toss VERY gently. This warm salad is absolutely delicious!

Tip: Always cook beets with their skin in tact to stop them from "bleeding" too much. (If you want, you can peel the skin after they are cooked.)