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Roasted Red Pepper & Warm Beet Salad

A lovely bright and healthy salad
Servings 5
Author Tara

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

  1. Place chopped beets in bowl and toss with 1 tbsp olive oil and 1 tbsp apple cider vinegar
  2. Place on BBQ basket or sheet and place on BBQ over medium heat for 20 minutes, turning occasionally
  3. Add peppers for final 5 minutes
  4. In pot, lightly steam kale leaves for 5 minutes or until bright green, remove from heat
  5. 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.
  6. Enjoy!

Recipe Notes

I did this on the BBQ because it was warm out. You could easily oven roast the beets and peppers instead.