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BEET ROOT, CAPER & POTATO SALAD

Prep/Cooking Time: 45-60 Minutes

Ingredients

• Beet root
• New potatoes
• Red onion
• Capers
• Olive oil
• Salt
• Pepper

Instructions

• Peel and remove the root from the onion
• Finely slice the onion and reserve in the fridge till needed
• Place the beet root in a pan of cold water with a pinch of salt
• Place the pan over a medium gas and cook till tender
• In a second pan place the new potatoes and cover with water
• Add a pinch of salt and cook over a medium heat until tender
• Once the beet root are cooked remove from the water and leave to cool naturally
• Once cool enough to handle peel away the skin and rinse under cold water
• Once peeled and cleaned cut into pieces similar to orange segments
• Once the new potatoes are cooked remove from the heat and leave to cool
• Once cooled cut into 1/4s lengthwise
• To serve heat a little olive oil in a fry pan and add to it the sliced onions
• Cook till they just begin to color
• Add to the pan the potato pieces and the pieces of beet root
• Saute till all are warmed through
• Add to the pan the capers and toss through
• Season to taste