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BEET ROOT, CAPER & POTATO SALAD

Prep/Cooking Time: 45-60 Minutes

Printable Version

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