This ice cream is not only delicious but also healthy and vegan. No sugar, milk or eggs! Note that it should be eaten within 12 hours of making it as it tends to crystallize if stored, but it tastes so good so this will not be a problem.
Steam the chopped beetroot until they are tender. In a bowl mix the beetroot, olives and salad leaves. Prepare dressing in a separate bowl by mixing the ingredients. Add the dressing to the salad veggies and mix well. Top with vegan cheese.