Baby beetroot with caper dressing
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Time to make:
$0.58 per serve
(at time of publication)
Full ingredients list:
500g baby beetroot (about 1 large bunch), trimmed
2 teaspoons capers, drained, rinsed
1 tablespoon red wine vinegar
1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Boil beetroot in a large saucepan of water for 20 minutes until tender.
Step 2Meanwhile, combine the remaining ingredients in a small jar and set aside.
Step 3Drain beetroot and stand for 10 minutes. Peel, discard skins and place beetroot in a bowl. Toss with dressing before serving.
About this recipe
First published: October 2010