Beet and Pepper Salad Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4 Serving Size: cup Ingredients - 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    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.   Directions 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	1

	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 sauté 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 300° F to 425° F, and when cooled and peeled, will keep very well refrigerated until needed.	2