Sunday, March 23, 2008

Recipe: Beet and Red Pepper Salad (Παντζάρια Σαλάτα με Κόκκινες Πιπεριές)

Beet and Red Pepper Salad tastes really good. It’s easy to make and looks beautiful on the plate. Try it with feta cheese and olives for a light lunch or savory appetizer.

Beet and Red Pepper SaladBeet and Red Pepper Salad (Παντζάρια Σαλάτα με Κόκκινες Πιπεριές)
Serves 4

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Anonymous said...

Wow, everything on here looks so good! I haven't made many forays into Greek cooking even though I've always loved the foods. This may help me take that jump :) Plus, I think you're the first fellow Anchorage food blogger I've seen. I'm looking forward to returning!

Maria Verivaki said...

We love beetroot salad with fried fish and skorthalia, but I've never roasted beets. Do you do this to keep the flavour in them (instead of boiling them)?

Núria said...

All of a sudden there's beets everywhere, all differently cooked! I'm not a big fun of beets but I'm getting really curious with all these foodies recipes.

Peter M said...

I'm in awe of how two vibrant red veggies can still contrast in colour when together.

Great find and I'll have to play with this pairing.

Anonymous said...

I'm with Peter M -- I hadn't seen the combination before, but your great photo convinces! Will keep it in mind to try them together.

p.s. administrative note -- I had to try 4 times before the word verification picture actually came up. Don't know if the problem is my browser or blogger, but thought you would want to know.

Lucy said...

What a glorious combination.

Having always been slightly suspicious of beetroot, I imagine the other flavours would round out its sweetness. Lovely!

Laurie Constantino said...

Jitterbean, welcome! It's so nice to see another Alaskan - can't wait to check out your blog. So glad the food looks good to you!

Maria, yes, that's exactly why I roast rather than boil beans - I love the way their flavor concentrates during roasting.

Nuria, we're all just trying to get you to change your mind about beets!

Peter M, can't wait to see what you do with it. In the same way that ravens are hopelessly attracted to shiny objects, I love bright-colored food.

Manju, thanks for the info about the word verification issue - I just dumped the need for it and will see how that goes.

Lucy, you really must try to overcome your suspicions - when cooked and partnered correctly, beets are wondeful. This recipe would be a good place to start. It's interesting how the beet juices meld with the red wine vinegar to form a balsamic vinegar-like flavor.

Lisa Turner said...

And here you catch my undivided attention again with a lovely beet salad! I happen to have a beet in the fridge currently that is calling out for some culinary love. Thank you again Laurie for such heavenly recipes!

MyKitchenInHalfCups said...

Laurie this looks absolutely grand! I think I thought I didn't like beets for a long time. But when I discovered roasted beets all that changed! This looks like a salad to change anybody's mind! Must have this this summer!
Thanks for stopping by my blog.

Laurie Constantino said...

Lisa, such luck you have a beet! I'm glad you like the recipes.

HalfCups, it's nice you came for a visit. I also didn't like beets until I discovered roasting them. Now I can hardly believe there was a time I didn't eat them.