Raw Beetroot Caper Salad
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.
Servings: 2
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.