Chicago ITU WC Race
September 25, 2015Protected: Hockey
October 28, 2015
Roasted Red Pepper & Warm Beet Salad
A lovely bright and healthy salad
Servings 5
Ingredients
- 4 beets washed, and chopped
- 1 red bell pepper washed and chopped
- 1 head black kale washed and chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp Rice wine vinegar
- 1 oz Feta or Goat cheese
Instructions
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Place chopped beets in bowl and toss with 1 tbsp olive oil and 1 tbsp apple cider vinegar
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Place on BBQ basket or sheet and place on BBQ over medium heat for 20 minutes, turning occasionally
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Add peppers for final 5 minutes
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In pot, lightly steam kale leaves for 5 minutes or until bright green, remove from heat
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Add all ingredients into large bowl and toss with remaining olive oil and rice wine vinegar, and season with salt and pepper. Add shredded feta and toss.
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Enjoy!
Recipe Notes
I did this on the BBQ because it was warm out. You could easily oven roast the beets and peppers instead.
