Beet and Pepper Salad Recipe
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These two vegetables bring out the best in each other and they look good together, too. This is a simple dish which can be served cold, at room temperature, or warm. Canned beets make this a quick dish, although roasted beets have a better flavor.
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2 cups diced, cooked beets
2 peppers, preferably red and/or yellow
1 tablespoon olive oil or butter
3 tablespoons vinaigrette, or more, to taste. purchased or homemade
Prepare beets: canned beets need only to be drained; fresh beets can be peeled, diced and simmered until tender (about 20 minutes), or roasted (wrap whole, unpeeled beets in aluminum foil and roast until easily pierced, 1 - 2 hours depending on size of beets and oven temperature).
Remove seeds from peppers and slice into thin strips about 2 inches long. Heat olive oil or butter in a skillet and sautÃ© pepper strips until tender, about 10 minutes, stirring occasionally.
Pour vinaigrette over beets, mix in and add peppers. ( See recipe for Lemon Vinaigrette for an especially suitable dressing)
TIP: Roast beets while using the oven for other recipes. Beets can be roasted at any temperature from 300Â° F to 425Â° F, and when cooled and peeled, will keep very well refrigerated until needed.
Healthy and Easy Vegan beet salad with prunes
Beets with Raisins
(1 can) sliced
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