Beetroot with green salsa

Prep: 15 mins

Cook: 45 mins

Spice up your beetroot with a fragrant green salsa

For the beetroots:

2 medium beetroot, remove the stalks and leaves

Olive oil

For the green sauce:

1 handfuls mixed mint and parsley

2 tbsp baby capers (optional)

½ banana shallots, finely chopped

1 cloves garlic, finely chopped

6 canned anchovy fillets, drained

½ tsp Dijon mustard

4 tbsp olive oil

½ lemon (juice only)

Cooking the beetroots: In a large saucepan, place the beetroots with enough water to cover them. Bring to the boil then simmer until they become tender. This should take about 40 minutes. Drain, using a colander. Put a pair of rubber gloves on and rub the skin off the beetroots. Set aside.

Making the green salsa: chop the mint and parsley leaves finely and place them in a bowl. Add the capers, shallots and garlic. Mince the anchovies and put them into the bowl. Add the mustard and mix together. Pour the olive oil until it almost reaches the surface of the mixture. Sprinkle with lemon then mix again. Set aside.

Cut each beetroot in eight. Put them in another bowl with a pinch of salt. Pour the salsa over the beetroots and eat right away.

Serves
4

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Vegetables

Recipe Type
Entertaining, Side Dish

Cuisine
Vegetarian, English

Special Info
Gluten free, Nut free, Vegetarian, Dairy free

Level of Difficulty
Easy