Baby Beetroot and Red Pepper Salad with Blue Cheese
( SERVES 6 )
30/7/2006
RELATED RECIPES
-
Beetroot and Eggplant Salad
-
Blue cheese, beef and avo mini burgers
-
Balsamic-roasted Beetroot with Goat's Cheese and Rocket
-
Creamy blue cheese eggplant rolls
-
Blue Cheese and Egg Dip
-
Cauliflower, Thyme & Blue Cheese Soup
-
Iceberg, walnut and blue cheese salad
-
Beetroot Tarte Tatin
-
Grilled vegetables, aged gouda and basil
Use fresh or canned baby beets for this beautiful, vibrant salad that's simple to make.
Ingredients
(You can click on ingredients to see more related recipes)
| 2 | Pepper |
| 900 g | Baby beetroots |
| 150 g | Rocket |
| 2 tbsp | Red wine vinegar |
| 3 tbsp | Extra virgin olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 150 g | Blue cheese |
Directions
- 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.
Wine Match
Related Recipes
Fig, blue cheese and Bacon Salad
Make the dressing by shaking all the ingredients together in a small jar. Set aside. ; To make the salad, wash the figs and...
Lauraine Jacobs
Beetroot, Red Onion and Endive Salad
This recipe is by Stella McCartney from Meat Free Monday and is a textural, flavoursome salad.
Lauraine Jacobs
1
Comments