Saturday 30 March 2013

Roasted Beetroot and Capsicum Salad

From Moroccan, The Australian Women’s Weekly, ACP Books, 2011.

I wrapped some beetroot in foil and placed them in a 220ºC oven with a red capsicum and a yellow capsicum. After half an hour they were ready. 

The beetroot, peeled and sliced into quarters, and the capsicum, peeled, seeded and sliced, went into a bowl. On top of these were sprinkled a little red onion finely chopped, some chopped parsley and about a tablespoon of chopped preserved lemon peel. 

The juice of half a lemon went over this and, with a little dribble of olive oil, it was ready to eat.

Sometimes it’s good to get away from the salads that have lots of greens. This salad worked well. The sweetness of the beetroot and the capsicums was contrasted against the sourness of the lemon and the crunch of the onion.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔✔

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