Guest guest Posted February 9, 2008 Report Share Posted February 9, 2008 Beetroot Capsicum (Bell Pepper) Salad 4 medium beetroot 3 whole black peppercorns 8 teaspoons brown vinegar 1 medium red capsicum (bell pepper) 1 medium green capsicum (bell pepper) 3 green shallots, chopped Tangy Mustard Dressing: 1/2 cup olive oil 1/4 cup cider vinegar 4 teaspoons seeded mustard 4 teaspoons sugar 1. Combine beetroot, peppercorns and vinegar in saucepan, cover with water, bring to boil, reduce heat, simmer, covered, for about 30 minutes or until tender. Drain, cool, remove skins. 2. Cut beetroot and capsicum (bell pepper) into strips, place in serving bowl. 3. Tangy mustard dressing: Combine all ingredients in jar, shake well. 4. Add shallots and dressing just before serving. Serves 4. Quote Link to comment Share on other sites More sharing options...
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