Beet and Roasted Red Pepper Salad
Now more than ever, there are tons of ready-made gourmet goodies winking from ordinary supermarket shelves. Four such items comprise this beguiling, pantry-savvy salad. Ready-cooked beets, a hassle to roast and peel (and not optimal canned), are now available in vacuum-sealed packets in most produce departments. Fresh, firm, earthy and sweet, we love them tossed with fire-roasted red bell peppers and crumbled Gorgonzola. A dark, gooey drizzle of best-quality aged balsamic makes this winter salad sing in, what, two tantalizing minutes?
Beet and Roasted Red Pepper Salad
Serves 4
4 whole fire-roasted red bell peppers, preferably packed in oil, halved 8 beets, thinly sliced 1 cup crumbled Gorgonzola cheese Best-quality aged balsamic vinegar, to taste Freshly cracked black pepper, to taste Fresh basil, to garnish
Divide the peppers onto four plates, scattering about 2 sliced beets per plate with 1/4 cup of the Gorgonzola. Drizzle to taste with balsamic, adding freshly cracked black pepper and fresh basil leaves, to garnish.
Share your diva recipes and ideas with Anne-Marie Denicole and Pam Brandon through the blog OrlandoSentinel.com/thedish or at pam@pambrandon.net. Send mail to Divas of Dish, Cooking & Eating, 633 N. Orange Ave., Orlando, FL 32801.
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