Not another sandwich...

Kids may need the carbs and never tire of a sandwich but I am over chewing the scraps of crusts left on the plates and calling it lunch. I am also aware that as the years tick by I can no longer rely on an afternoon chocolate hit to get me through the day. These days I could down a block of Cadbury's then slip straight into a comma, waking to find that somehow 125 grams of little brown milky squares have converted to approximately a kilogram of blubber on each of my thighs. My body needs the right fuels for this long drive on the parenting super-highway if I am going to make the distance.
I was at my local farmers' market over the weekend busily gathering the items on my grocery list when I saw some beautiful, just-picked in the wee of hours of that very morning, beetroots. They weren't on my list and I hadn't planned a recipe for them but I couldn't resist. I usually don't like to go outside my "list" as I don't get around to finding something to do with the produce and it ends up getting fed to the bin. So in a bid to stick to a promise I've been making to myself and the environment not to waste things I had to find something to do with the beetroot. I started playing a this goes with that game and ended up with this:
Can't Beet It Salad (okay a better name is probably in order — any suggestions?)
Ingredients:
1 beetroot
1 generous handful of fresh peas
1 small helping of feta (about 50g)
balsamic vinegar
a peppery olive oil
sea salt
5 mint leaves
How to:
Trim the beetroot of its leaves and steam for approximately 15 minutes or until tender. When done rinse under cold water and peel. Chop into 2 cm cubes and drizzle with balsamic vinegar. Release the fresh peas from their pods and scatter over beetroot. Sprinkle with a pinch of sea salt. Crumble feta over the top. Finely chop mint leaves and add. Drizzle with a nice peppery olive oil and toss gently. Now eat!

Beetroot is high in fibre and anti-oxidants and has no fat and very few calories. Oh, and it makes your wee pink!