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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Servings:
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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
Directions
PREP
10 mins
COOK
20 mins
READY IN
30 mins
  • 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 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.
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