Beet & Red Pepper Salad (Παντζάρια Σαλάτα με Κόκκινες Πιπεριές)
Beet and Red Pepper Salad tastes really good. It’s easy to make and looks beautiful on the plate. Try it with feta cheese and olives for a light lunch or savory appetizer.
2 cups sliced roasted beets
1 large red pepper, quartered and cut into 1/4” slices (2 cups)
1 cup thinly sliced red onion
1/4 cup minced parsley
Freshly ground black pepper
1/3 cup extra virgin olive oil
1/3 – 1/2 cup red wine vinegar
Mix together the beets, red pepper, red onion, parsley, salt, freshly ground black pepper, olive oil, and 1/3 cup red wine vinegar. Taste and add salt, freshly ground black pepper, or vinegar, as needed. Let marinate for at least one hour. May be made ahead 24 hours and refrigerated.
NOTE on Roasting Beets: Preheat the oven to 400°F. Wash the beets, cut off the greens leaving an inch of stem (don’t cut into the beet itself), rub the beets with olive oil, and wrap tightly in a foil packet (or place in a tightly covered baking dish). Bake for 40 minutes to 1 1/2 hours, depending on the size of the beets and how fresh they are. The beets are done when they’re tender if poked with a knife or skewer. Let the beets cool, and slip off their skins (I wear gloves when I do this to protect my hands from staining). (These can be made ahead and kept in the refrigerator for about a week.)