Beet and Pepper Salad Recipe
Rate & Review
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.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
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
More Similar Recipes
Beet and Pepper Salad Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com