Rustic Salad

Rustic Salad

An easy and delicious salad of fresh greens and warm, roasted vegetables.


  • 4 cups assorted lettuce and salad greens (such as arugula, Swiss chard, mustard greens, radicchio and kale) torn into bite-sized pieces
  • 2 large red bell peppers, cored, seeded and cut in half
  • 2 yellow peppers, cored, seeded and cut in half
  • 6 carrots tips peeled & halved (1 ½” tip end of carrot only)
  • 3 medium beets peeled and cut into matchsticks
  • ½ cup crumbled gorgonzola
  • 1 cup croutons
  • 3 T. olive oil and more as needed


  • ¼ cup olive oil
  • 3 T. balsamic vinegar
  • 1 T Belcour Sorrel Chutney, or another sweet condiment
  • Sea salt and fresh ground black pepper to taste


No special equipment required.


Heat oven to 400 degrees

Brush olive oil on three baking pans and put in oven. Brush bell peppers, beets, carrots with remaining olive oil and roast for 30 minutes or until the pepper skins begin to char. Place in paper bag and cool. Continue to roast the beets and carrots until tender, about 20 minutes more.

Take the bell peppers out of the bag, ‘sweating’ should help the skins come off easily. Slice in strips and add to the other roasted vegetables.

In a large salad bowl, place the torn lettuce and salad greens leaves, roasted vegetables and toss to combine. Just before serving, add the cheese, croutons and salad dressing. Adjust salt and pepper. Toss again and serve.

Tuesday 24/11/2020

Author: Robert Lumsden

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