Since I was diagnosed with Celiac disease, I've always tried to include greens and root vegetables in my diet. You know, dietitians and researchers say that you have to eat five portions of vegetables and fruit a day. Personally, I prefer vegetables to fruit, so I include them daily in my food. One of my favorite root vegetables is beetroot. It has many nutritious values, low in calories (43 calories in 100 grams), and delicious. Beetroot is an excellent source of folic acid and iron, and usually people who have Celiac disease suffer from anemia, so beetroot is a good addition to their diet. Beetroot is also rich in vitamins A and C, magnesium, and potassium.


Yields: Four portions

- 3-4 medium size beetroots
- 1 romaine lettuce

- 2 tbsp. lemon juice
- 2 tbsp. red wine vinegar
- 6 tbsp. olive oil
- ½ tsp mustard
- 1 tsp honey
- ½ tsp salt
- Freshly ground black pepper


  1. Wash the beetroots very well.
  2. Put in a pot and cover with water. Put the pot on the heat.
  3. Once it starts boiling, cover the pot and lower the heat.
  4. Let it simmer for 45 minutes to 1 hour or until the beetroots are tender.
  5. Meanwhile, put all the dressing ingredients in a jar.
  6. Cover the jar well and shake vigorously until you get a thick dressing.
  7. Take the beetroots from the water and keep aside to cool.
  8. Peel the beetroots (they peel very easily if still warm). 
  9. Wear disposable gloves to avoid staining your hands.
  10. Shred the lettuce and slice the beetroots with a knife.
  11. Put the lettuce in a serving plate and lay the slices of beetroot on top of the salad.
  12. Drizzle the dressing over the beetroot and keep in the fridge for about half an hour before serving.
  13. You can serve beetroot salad with grilled fish or grilled chicken or even on its own as a light dinner.