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Raw Beetroot and Capar Salad
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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.
Prep Time15 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: World
Servings: 2


  • 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 tbsp Capers (drained from the brine)
  • 50 g/ 2 oz Goats cheese
  • Dill - to garnish

For the dressing

  • 2 tbsp Olive Oil
  • 2 tsp White wine vinegar
  • Pepper


  • 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


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.