Joined: 28 May 2005
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Sat Feb 29, 2020 7:35 pm
Beet and Red Pepper Salad Recipe
I saw this in the deli up at Safeway and it looked interesting, so I asked the young lady behind the counter for the recipe. She printed out a label which showed a list of ingredients, which of course included things the names of which are unpronounceable and that I would never use or have in my kitchen cupboards.
I figured I could do fairly well just doing a bit of improvisation. For a first attempt, it didn't turn out too bad:
4 medium-size beets, boiled and sliced
1 large red bell pepper, sliced into small pieces
1 medium sized shallot, chopped
1 large navel orange
Squeeze the juice from the orange and pour into saucepan. Bring to boil. Turn heat off and add:
1 tsp balsamic vinegar
1 tsp red wine vinegar
1 tsp white sugar
1 tbsp honey
1 tsp Dijon mustard
dash ground turmeric
1/2 tsp salt
2 tbsp olive oil
Bring heat back up and reduce mixture a bit. Allow to cool thoroughly.
Mix beets, peppers, shallot, and dressing mix together. Cover and chill overnight. Serve
* I would have added about 1/4 tsp of ground ginger, but I'm all out. It's possible that sweet onion might work well with this, but shallot is what I had here. (Refer to Peg Bracken on that one. )
<edit 02/29/20 20:20 PST> We just finished dinner. If I was going to do this again, I would definitely use sweet onion (like a Walla-Walla or a Vidalia) instead of the shallot.
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I have heard the mermaids singing, each to each."