Beetroot with capers

Recipe from: 6/3/2004 12:00:00 AM

Ingredients 10
Servings 5
Time

Ingredients

  • 1
    bunch young beetroot
  • 10
    ml
    salt
  • 500
    ml
    water
  • 0.50
    lemon, the grated rind
  • 15
    ml
    balsamic vinegar
  • 15
    ml
    olive oil
  • 10
    ml
    freshly chopped garlic cloves
  • 10
    ml
    finely chopped parsley
  • freshly ground black pepper
  • 20
    ml
    capers
 

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.
 

 

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