Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4-5 red beetroot, about 450 g (1 lb) in total, trimmed, taking care not to cut the skin||Kosher salt and freshly ground black pepper|
|6 tbsp extra virgin olive oil||4 large handfuls of rocket|
|Juice of 2 small lemons||175 g (6 oz) ricotta salata or feta cheese, cubed|
|1 small garlic clove, crushed||60 g (2 oz) Kalamata olives, halved and pitted|
Steam the whole beetroot in a steamer, or covered metal colander over a pan of boiling water, until they are tender, about 30 minutes, depending on their size. When they are cool enough to handle, peel and cut in bite-sized chunks.
Meanwhile, whisk together the olive oil, lemon juice, garlic, and a little salt and pepper.
Toss the beetroot in half the dressing to coat them. Mound a generous handful of rocket on each of four plates. Arrange the beetroot, cheese, and olives over the rocket. Drizzle with the remaining dressing and add a grinding of pepper. Serve immediately.
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