Tossed Pepper Salad with Roasted Beet Vinaigrette

I recently fell into possession of a package of pre-cooked beets (thanks, Mom). So beets it is! I thought that these strange little gems would take center stage today, so I naturally thought of a salad (I also happened to have fallen into possession of lettuce and peppers due to that same fateful trip to Costco). As time went on, however, I realized that the center stage of a salad is not, in fact, the base of it, but the crown. So we now come to the point: all you need to make a salad special is a special dressing. Now, dress up!


    • 5 beets, boiled
    • 2 ½ Tbsp red wine vinegar
    • ½ tsp minced crystallized ginger
    • 2 Tbsp olive oil
    • 2 small heads of lettuce, or lettuce for about 4 people
    • 6 sweet peppers
    • 1 green apple, thinly sliced
    • 4 thinly sliced pieces of parmesan cheese


Chop the beets into small pieces. Place on a small cookie sheet and add the olive oil.

Roast at 400F for about ten minutes.

Transfer the beets to a small bowl. Add the vinegar and minced ginger.

Mix well.

Chop the lettuce, julienne the peppers.

Reduce oven heat to 300F.

Grease a small cookie sheet, or place aluminum foil onto a cookie sheet and grease that.

Place the thinly sliced parmesan cheese onto the pan. Bake for about 15 minutes or until the cheese is bubbly and golden brown.

Remove the pan and allow the cheese to cool for several minutes.

Assemble the salad, place the parmesan chip smack in the middle of the top of the salad.