Baby beetroot with caper dressing
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Time to make:
25 mins, prep 5 mins, cook 20 mins
$1.09 per serve
(at time of publication)
Full ingredients list:
- 500g baby beetroot (about 1 large bunch), trimmed
- 2 teaspoons baby capers, rinsed, drained
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Boil beetroot in a large saucepan of water for 20 minutes, until tender.
Step 2 Meanwhile, combine remaining ingredients in a small bowl and set aside.
Step 3 Drain beetroot and stand for 10 minutes. Peel, discard skins and place beetroot into a bowl. Toss with dressing before serving.
About this recipe
First published: May 2010