Baby beetroot with caper dressing
(at time of publication)
- 500g baby beetrootbeetsX (about 1 large bunch), trimmed
- 2 teaspoons capers, drained, rinsed
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
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)
Total fat 4g
–Saturated fat 1g
Dietary fibre 2g
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