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!
More about the Author
Dr Rachel Enright
Dr Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine, and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. She grew up surrounded by the natural foods industry. Rachel is a mum to 4 beautiful daughters, who were all delivered at home, naturally. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health. She loves traveling, gardening, and chasing waterfalls.