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