Raw Beetroot Caper Salad

5 from 1 vote

This simple Beetroot and Caper Salad is great served either as a light lunch, an appetiser or a side dish. It’s pretty, versatile and packs a punchy hit of flavour.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: World

Diet: Vegetarian

Servings:

Calories: 267kcal

Author: Jane Coupland

Ingredients

1 Fennel bulb
3 Small bulbs of red/ golden/ candy striped uncooked beetroot (about 60g/ 2 ½oz each - the size of golf balls) - include at least 1 bulb of red beetroot
1 tablespoon Capers (drained from the brine)
50 g/ 2 oz Goats cheese
Dill - to garnish

For the dressing

2 tablespoon Olive Oil
2 teaspoon White wine vinegar
Pepper

Instructions

Begin by shredding the fennel as finely as you can - if you have a mandolin, use it
Peel the beetroot and slice into 1mm thick circles (again, a mandolin helps)
Keep the red beetroot separate from the fennel (as the colour will bleed). If using golden or candy striped beetroot, add to the fennel
To make the dressing whisk the oil, vinegar and a grind of black pepper together until well combined
Take 3tsp of dressing and toss with the fennel
Take 1tsp dressing and toss with the red beetroot
Roughly dice the goats cheese and mince the drained capers
Plate up the salad by alternating layers of fennel & golden/ striped beetroot with the red beetroot
Top with capers and goats cheese and drizzle the remaining dressing over the salad
Garnish with fresh dill & serve immediately

Notes

I used a mix of regular red beetroot and golden beetroot. It is more colourful if you can get a mix - but works perfectly well with just one kind.

Nutrition