Beetroot & Blue Salad

Beetroot & blue cheese just go together so well. I also love that it’s easy to steam or roast beetroot and keep in the fridge to make your plate a little more colorful on the dull days of winter. I also like to wear gloves when peeling to avoid purple hands.

1 bunch beetroot

1/3 cup blue cheese crumbles (such as Roquefort)

Optional: squeeze of lemon

Method:

1. Decide to either roast or steam the beetroot.

   Steamed: peel, dice and steam until fork tender, approximately 30 minutes. Set aside to cool.

   Roasted: leave skin on, cut top & bottom (to lay flat), place on parchment paper and roast 400F/200C until fork tender, approximately 1 hour. Set aside to cool, remove skins and dice.

2. Toss cooled, diced beetroot with blue cheese crumbles (& lemon juice if desired) and serve room temperature or chilled. *If serving on day 2 or 3, toss with blue cheese just before serving.