Pineapple, Beets & Carambola Salad

This recipe is for people who can't stand the earthy, ferrous and dirt flavour of beets. Surely I am not alone in my hatred of this root vegetable with it's pretty,  jewel-red colour?

I can't tell you how to feel about beets, but if you don't like them, then I can tell you that this salad  makes them  much more palatable. If on the other hand, you  have a love affair with these garnet bulbs, then it should be no problem to convince you that this recipe is worth your attention.

Beets, Pineapple & Carambola Salad
4 large beets roasted or boiled
2 cups pineapple cut into bite sized chunks
2 large carambola , cut to bite size pieces
3 Trinidad seasoning peppers * seeded and finely chopped
1/2 cup chopped fresh parsley

Vinaigrette
2 cloves garlic
2 tbs lime juice
1/4 cup olive oil
1/8 tsp salt salt and freshly ground black pepper to taste

In a small bowl mix together salt ,lime juice and galic. Let stand for ten mins. Add the olive oil. Stir well, then taste. Adjust salt and add black pepper.

Place pineapple, beets and carambola in a serving dish. Chop peppers and parsely. Add them just before serving so that they retain their flavour.  When ready to serve, pour on the dressing and sprinkle with chopped parsly and peppers.. Toss salad and serve immediately. Don't prepare this salad too long in advance of your meal because the beets will eventually turn all other ingredients red.

*A note about seasoning peppers.
Here is what these local peppers look like. They are a flavouring pepper. They don't have any heat to them, yet they are not sweet like bell peppers..