|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Basil, Beetroot and Pepper Salsa
Veg
CD ACC 35mins
Serves 4-6 Cold Vegetarian Vegan Vegetables Herbs Accompaniment Healthy Eating Gluten Wheat Dairy Free Eggless
Ingredients:
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
Instructions
1.
Preheat the oven to 200C, 400F, Gas Mark 6.
2.
Place the peppers on a baking tray and bake for 20-25 minutes until the skin
3.
Place the peppers in an airtight container or plastic bag seal and allow to cool
4. Place in a bowl with the beetroot, oil, vinegar, salt, pepper and basil. Mix well and refrigerate until ready to serve. Serve at room temperature.
More Salsa Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
