Baby beetroot with caper dressing

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

Save to favs/meal planning

See favs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

500g baby beetrootbeetsX (about 1 large bunch), trimmed
2 teaspoons capers, drained, rinsed
1 tablespoon red wine vinegar
1 tablespoon olive oil

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Boil beetroot in a large saucepan of water for 20 minutes until tender.

2 Meanwhile, combine the remaining ingredients in a small jar and set aside.

3 Drain beetroot and stand for 10 minutes. Peel, discard skins and place beetroot in a bowl. Toss with dressing before serving.

Nutrition Info (per serve)

Calories 69 cal

Kilojoules 290 kJ

Protein 2 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 2 g

Sodium 150 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT