Roasted Pepper and Beetroot Salad

Roasted Pepper and Beetroot Salad

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To serve – 4

Preparation time and Cooking time – 50 minutes

A sweet and tangy salad, great on its own or as an accompaniment for a main meal.

Nutritional value per serving:
Energy 397kcal; Protein 3.9g; Carbohydrate 13.0g :Fat 1.6 g of which saturates 0.2g; Fibre 4.8g;

Ingredients

500g/1 lb baby beetroots 1 small red pepper 1 small orange pepper 1 small yellow pepper Cooking oil spray ½ small red onion, finely chopped 1 tbsp finely chopped fresh flat-leaf parsley 1 tbsp thinly sliced preserved lemon rind 1 tbsp lemon juice

Recipe

  1. Preheat the oven to 220’C/200’C Fan/425’F/Gas 6
  2. Trim the leaves from beetroot, wrap each beetroot in foil and place on oven tray.
  3. Place peppers on baking-paper lined oven tray and spray with the oil. Roast beetroot and peppers for about 30 minutes or until peppers are tender and have blistered and blackened.
  4. Cool beetroot for 10 minutes, then peel and quarter.
  5. Place peppers in a plastic bag, seal and leave to cool.
  6. Cut peppers in to quarters, discard the seeds and membranes. Peel away the skin, then halve each quarter lengthways.
  7. Arrange beetroot and peppers on a large serving platter.
  8. Sprinkle with onion, parsley and preserved lemon and drizzle with the lemon juice.


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