Basil, Beetroot and Pepper Salsa
CD ACC 35mins
Vegetarian Vegan Vegetables Herbs Accompaniment
Healthy Eating Gluten Wheat Dairy Free Eggless
1 Red Capsicum (Sweet Pepper)
1 Green Capsicum (Sweet Pepper)
1 Yellow Capsicum (Sweet Pepper)
2 Medium sized Cooked Beetroot, diced
1 tbsp Olive Oil
1 teasp Red Wine Vinegar
Salt and Black Pepper
10 Basil Leaves, roughly shredded
Preheat the oven to 200C, 400F, Gas Mark 6.
Place the peppers on a baking tray and bake for 20-25 minutes until the skin
Place the peppers in an airtight container or plastic bag seal and allow to cool
Place in a bowl with the beetroot, oil, vinegar, salt, pepper and basil. Mix
refrigerate until ready to serve. Serve at room temperature.
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