Beetroot with capers

Name: Beetroot with capers
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 1.00 beetroot; 10.00 ml salt; 500.00 ml water; 0.50 lemon zest and juice; 15.00 ml vinegar balsamic; 15.00 ml fresh chillies 573; 10.00 ml garlic cloves, chopped; 10.00 ml fresh parsley chopped; 0.00 black pepper freshly ground; 20.00 ml capers

5 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

1.00	beetroot
10.00 ml	salt
500.00 ml	water
0.50	lemon — zest and juice
15.00 ml	vinegar — balsamic
15.00 ml	fresh chillies — 573
10.00 ml	garlic — cloves, chopped
10.00 ml	fresh parsley — chopped
0.00	black pepper — freshly ground
20.00 ml	capers

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Method:

Rinse the beetroot, remove leaves (leaving part of the stems intact) and cook in salted water until soft.
Remove the skins under cold running water, but preserve the stems.
Cut the beetroot in half and keep warm.
Blend the lemon rind, vinegar, olive oil, herbs and pepper.
Moisten the beetroot with the dressing and transfer to a serving dish.
Scatter the capers on top.