Beets Salad Recipe
Bell Peppers, Balsamic, Basil, Jalapeño, Olive Oil, Skordalia
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Ingredients
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Salad Base
Dressing
Skordalia
Method
Preparation of Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces through the beets. Once done, allow to cool, then peel and slice into wedges.
Salad Assembly
- 2
Chop the Vegetables
While the beets are cooling, chop the bell peppers and jalapeño into small pieces. Rinse the basil leaves and tear them into smaller pieces.
- 3
Combine Salad Ingredients
In a large salad bowl, combine the sliced beets, chopped bell peppers, jalapeño, and basil.
Prepare the Dressing
- 4
Mix Dressing Ingredients
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the dressing over the salad and toss gently to ensure all ingredients are coated.
Make Skordalia
- 6
- 7
Serve
- 8
Plate the Salad
Spoon the salad onto serving plates and add a generous dollop of skordalia on the side. Enjoy!
