This beetroot and pepper salad
upgrades anything it touches.
Slice 2 red peppers.
Grate 1 raw beetroot.
Finely grate 1 clove of garlic.
In a jar, mix:
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
2 tbsp dark soy sauce
2 tbsp olive oil
Shake until glossy.
Add the vegetables.
Shake properly.
Seal and refrigerate for 2 days.
The beetroot softens.
The peppers stay fresh.
The dressing turns deep and savoury.
Serve on warm sourdough with mozzarella,
alongside grilled meat,
or as a bold side salad.
Sweet.
Sharp.
Salty.
Garlicky.
An easy marinated beetroot salad
perfect for meal prep and simple brunches.
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