Name: Baby beetroot and red pepper salad with blue cheese
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 roasted red peppers (available from supermarkets); 2 x 450g cans baby beetroot, drained; 150 gram rocket leaves or baby salad leaves; 2 tablespoon red wine vinegar; 3 tablespoon extra virgin olive oil; salt and freshly ground black pepper; 150 gram blue cheese, coarsely sliced

Ingredients

2 roasted red peppers (available from supermarkets)

2 x 450g cans baby beetroot, drained

150 gram rocket leaves or baby salad leaves

2 tablespoon red wine vinegar

3 tablespoon extra virgin olive oil

salt and freshly ground black pepper

150 gram blue cheese, coarsely sliced

Method

1.Remove skin from peppers and cut flesh into coarse pieces. Combine peppers, beetroot and salad leaves in a bowl.

2.Drizzle with vinegar and olive oil, season with salt and pepper and toss well.

3.Scatter salad with sliced blue cheese and serve.

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Ingredients

Method

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