Name: Baby beetroot with caper vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 kilogram baby beetroots; 1 tablespoon drained baby capers, rinsed; 2 tablespoon white wine vinegar; 2 tablespoon olive oil; 1 teaspoon dijon mustard

Baby beetroot with caper vinaigrette

Baby beetroots are a perfect side to have with ham or turkey - just think about how good their grown-up cousins taste sliced on sandwiches made with either of those meats! Their size means they don't take any time at all to cook, plus they have a smoother, softer texture than their adult counterpart.

Serves 8

Cook

20M

Ingredients

1 kilogram baby beetroots

1 tablespoon drained baby capers, rinsed

2 tablespoon white wine vinegar

2 tablespoon olive oil

1 teaspoon dijon mustard

Method

1.Cut stems from beetroot; cook beetroot in large saucepan of boiling water, uncovered, about 20 minutes or until tender. Drain; cool 10 minutes, peel beetroot.

2.Place beetroot in large bowl with remaining ingredients, toss gently.