 | | Directions |
- Prepare beets: canned beets need only to be drained; fresh beets can be peeled, diced and simmered until tender (about 20 minutes), or roasted (wrap whole, unpeeled beets in aluminum foil and roast until easily pierced, 1 - 2 hours depending on size of beets and oven temperature).
- Remove seeds from peppers and slice into thin strips about 2 inches long. Heat olive oil or butter in a skillet and sauté pepper strips until tender, about 10 minutes, stirring occasionally.
- Pour vinaigrette over beets, mix in and add peppers. ( See recipe for Lemon Vinaigrette for an especially suitable dressing)
- TIP: Roast beets while using the oven for other recipes. Beets can be roasted at any temperature from 300° F to 425° F, and when cooled and peeled, will keep very well refrigerated until needed.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Serving Size: cup
|  | | Ingredients | | - | | 2 cups diced, cooked beets |
| - | | 2 peppers, preferably red and/or yellow |
| - | | 1 tablespoon olive oil or butter |
| - | | 3 tablespoons vinaigrette, or more, to taste. purchased or homemade |
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