STEAMED ANTIPASTO

3 medium size fresh beets (1 pound)
2 cups julienne-cut carrot (2-inch)
2 cups cauliflower flowerets
3/4 cup commercial oil-free Italian dressing, divided use
2 ounces reduced-fat Monterey Jack cheese
cut into 1/2-inch cubes
FOR SERVING:
5 fresh spinach leaves
10 cherry tomatoes, halved
10 pickled banana peppers

Leave root and 1 inch of stem on beets; scrub with a brush.

Arrange in a vegetable steamer over boiling water in a Dutch oven. Cover and steam 30 minutes. (Add boiling water to pan if needed.)

Trim off stems and roots; rub off skins. Cut beets into 1/2-inch cubes; set aside.

Arrange carrot and cauliflower in steamer over boiling water. Cover and steam 5 minutes. Rinse under cold, running water. Set aside.

Combine beets and 1/4 cup dressing in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 8 hours.

Combine remaining 1/2 cup dressing, carrot, cauliflower, and cheese in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours.

TO SERVE:
Drain vegetable mixtures, discarding marinade. Combine beets and carrot mixture; toss gently.

Divide evenly among 5 spinach-lined salad plates. Arrange tomato halves and banana peppers on each salad.

Makes 5 servings (serving size: 1 cup beet mixture, 4 tomato halves, and 2 banana peppers)
Source: Cooking Light, October 1993