Baby Beetroot and Red Pepper Salad with Blue Cheese
( SERVES 6 )
Use fresh or canned baby beets for this beautiful, vibrant salad that's simple to make.
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|900 g||Baby beetroots|
|2 tbsp||Red wine vinegar|
|3 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|150 g||Blue cheese|
- Remove skin from peppers(roasted) and cut flesh into coarse pieces. Combine peppers, beetroot and salad leaves in a bowl.
- Drizzle with vinegar and olive oil, season with salt and pepper and toss well. Scatter salad with sliced blue cheese and serve.
This dish is best matched with
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