Salads aren’t just for the summer. This Beetroot, Red Pepper & Goat’s Cheese Salad is a comforting salad that adds colour to any Winter meal.
Beetroot hasn’t always been a vegetable I was fond of. I don’t know why I used to not be keen on it, but in the last couple of years I have embraced beetroot! Up until recently I’d bought the precooked beetroot. But all that has changed now!
Last month Mr Curly and I took the dogs for a weekend away in the Cotswolds. We had a lovely time walking around the little towns and of course I had to go into every food shop there was! There were some fantastic delis that I would love to live close to because I’d be there all the time. One of the delis had a Beetroot, Red Pepper & Goat’s Cheese Salad that looked absolutely delicious so I had to get some.
It was so tasty I knew I had to recreate the salad myself. This wasn’t very hard as it was so simple in the first place! I did make one small change to their original recipe. They had used chioggia beetroot as well as the standard type of beetroot. Although this looks pretty, I didn’t like the flavour as much as ordinary beetroot.
I’ve recently started ordering an organic vegetable box which gets delivered each week. When beetroot came in my box I knew I had to recreate the recipe myself! It also gave me the prefect reason to roast my own beetroot which I am pleased to say was incredibly easy.
This salad is so simple to make, it just takes some very easy prep work. Once you have roasted the beetroot and slow cooked the peppers you are practically there!
This Beetroot, Red Pepper & Goat’s Cheese Salad makes a delicious light lunch, but it could also act as a tasty side dish to a number of main meals. It also adds some fantastic colour to a Winter’s day.
Beetroot, Red Pepper & Goat's Cheese Salad
Salads aren't just for the summer. This Beetroot, Red Pepper & Goat's Cheese Salad is a comforting salad that adds colour to any Winter meal.
- 400 g red peppers (approx 4)
- 2 tbsp olive oil
- 150 g beetroot (2 large)
- 40 g soft goat's cheese
Preheat the oven to 170170ºC (fan assisted, 190ºC non fan). Wrap your beetroot in foil and place directly on the oven shelf. Roast for 50 minutes until you can easily stick the point of a knife into it
Leave the beetroot to cool
Thinly slice the peppers and fry them on a low heat for 20-25 minutes until they have softened
Once the beetroot is cool enough to handle, peel it. The skin should come away very easily now it has been roasted. Cut into chunks
Add the peppers and beetroot to your serving dish and then crumble the goats cheese over. Finish by scattering with some chopped parsley
Nutritional information is given as a guide only.