Method
- Cut beetroot into cubes and steam gently for about 15 minutes. Allow to cool a bit.
- In a big bowl, mix the beetroot, feta (or goat) cheese, coriander, and seeds. Set aside.
- Prepare the dressing by mixing the olive oil, freshly squeezed lime juice, and organic ACV. (You can add the yoghurt if you want a creamier dressing.)
- Pour dressing evenly over the salad and top with more seeds.
- Serve and enjoy!
