Tuesday 18 June 2013

Roasted Capsicum and Beetroot Salad

From Moroccan, The Australian Women’s Weekley, ACP Books, 2011.
Despite the cold weather, a salad is always a good accompaniment for a meal.

For this salad I wrapped some beetroot in foil and placed them in a 200ªC oven. On the same baking dish I placed a red capsicum and two yellow bullnose chillies. After about half an hour the capsicum and chillies had softened sufficiently to be taken out and placed in a plastic bag until cool. The beetroot had another half hour before they were cooked.

When the peppers had cooled they were skinned and seeded and cut into edible portions. The beetroot when cool were topped and tailed and the skin removed. The beetroot were cut into eighths.
Now I placed some rocket on a serving plate. This was not called for in the recipe but I like to have a few greens with a salad. The capsicum, chillies and beetroot were placed on the rocket base then sprinkled with some chopped red onion, parsley and the rind of preserved lemon.  I sprinkled on some salt and freshly ground black pepper. Over it all was drizzled some olive oil and a little lemon juice.
A salad always goes down well and this one looked good and tasted to match. The little touches of preserved lemon peel were especially good.
Taste: ✔✔✔✔
Ease of cooking: ✔✔✔

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