You can never have enough recipes for fresh beetroot which is also very good for you. This is from ” River Cafe 30″ by Rose Rogers and Ruth Gray.
Ingredients
- 50 g salted capers
- 1.5 kg mixed coloured fresh beetroot scrubbed and well rinsed
- a bunch fresh thyme
- garlic cloves peeled
- juice of a l;emon
- 200 ml extra virgin olive oil
- 300 g rocket
Servings:
Instructions
- Put the capers in a sieve and rinse under cold running water. Leave to soak in cold water for 40 minutes, then rinse again.
- Separate the beetroot into saucepans, keeping those of the same colour together. Cover with water and season with salt and black pepper. Add a few thyme sprigs and a clove of garlic to each pan.
- Bring to the boil then cook for about 30 minutes or until soft- testing by inserting a knife. Drain and leave to cool. When cool enough to handle peel off the skins and slice into rounds.
- Gently mix the sliced beetroots with the lemon juice, extra virgin olive oil and capers. Season. Serve warm with the rocket.
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