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Roasted Beetroot Salad with Ramiro Peppers, Pecans & Parmesan

Hi Everyone,

"When most people think about beetroot, they think of big vinegary crinkle-cut chunks from a jar and immediately say no! But remember, beetroots are only vinegary when they're pickled. When simply boiled or roasted they are juicy and sweet as you like. Raw beetroot is amazing in salads, giving you a deep, earthy, minerally flavour, lots of crunch and of course, incredible colours." -Jamie Oliver

I love this quote as there are so many ways to enjoy this delicious and versatile vegetable. It's also super healthy containing iron and folate and has been known to boost exercise performance and lower blood pressure. I decided to slow roast my beetroot this week for my roasted beet and Ramiro pepper salad and if you wanted to be organised you can roast your beets up to 3 days in advance and cover and chill in the fridge before using.
Gill x
Preparation Time:
15 minutes
Cooking Time:
2 hours
Serves: 4


  • 1kg beetroot
  • 4 tablespoons olive oil
  • A handful of thyme
  • 60ml red wine vinegar
  • 2 Ramiro Peppers
  • 40g pecan nuts
  • 1 red onion, finely chopped
  • grated Parmesan
  • salt and pepper
    1.  Preheat your oven to 180C. Scrub your beets and toss in a baking dish with 2 tbsp of the olive oil and some salt. Add the thyme and 60ml water to the baking dish and mix.  Cover with foil and bake in the oven for around 60 minutes or until tender and you are easily able to pierce a knife into the beets.
    2.  Let the beets cool then hold each beet in a paper towel and use the edges of the paper to rub the skins away. The skin should peel away easily. If not then they may need longer in the oven. 
    3. At this stage you can store your beets in a sealed container in the fridge for up to 3 days. Otherwise cut the beets into small cubes and toss in a bowl with the remaining 2 tbsp olive oil, the red wine vinegar and a little salt.
    4.  Place your sliced peppers on a baking sheet alongside the pecan nuts and roast in the oven for 6-8 minutes until the peppers start to blister and the pecan darken slightly. Remove from the oven, cool and chop coarsely.
    4.  In your serving bowl, toss the beets, peppers, nuts and onion together and season with salt and pepper. Divide into serving bowls and top with some grated Parmesan cheese.


    Nicki's Tuppenceworth

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    Nicki X