1tablespoonsextra virgin olive oil or grape seed oil
1/2teaspoonfresh dillchopped finely
Salt and Pepper to taste
Scrub the beetroots well and remove stem and leaves. Add to beetroots to a saucepan of salted water, bring to a boil, then reduce the heat and simmer, covered for 30 minutes, or until tender when pierced with the point of a knife.
Drain and cool the beetroots, then peel the skins off and cut the bulbs into wedges.
Prepare the dressing by mixing the vinegar, oil, dill, garlic salt and pepper. Pour over beetroots and mix well. Crumble cheese over the top and serve immediately.
Substitutions: Use Sherry Vinegar instead Red Wine Vinegar for a fruity taste. Use Grapeseed Oil instead of Olive Oil for a lighter taste. Use a mild Goat Cheese, or any other soft cheese you prefer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.