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snacks and sides | serves 8
This is an impressive yet effortless starter you can even make it the day before if you want to save time on the day. Serve with our rye and caraway bread (see recipe right) the nutty flavours go beautifully with the sweet, earthy beetroot. (gluten free, vegan, nut free)
1 Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside.
2 Finely grate the zest of one of the lemons and squeeze the juice from both, passing it through a fine sieve to ensure no pith or pips remain. Add to a bowl with the dill, onion, sugar, olive oil, capers and 1 teaspoon of salt. Whisk all of the ingredients together until fully amalgamated.
3 Run the beetroots under a cold tap and gently slide off the skins (they should peel off easily). Trim the tops and bottoms from the beetroots and discard. Then, using a mandolin or a sharp knife, slice
the beetroot into very thin rounds.
4 Arrange the beetroot slices on a serving platter or individual plates and spoon over the dressing, letting it sink into every crevice of the beetroots. Cover with cling film and chill in the fridge for at
least 2 hours before serving.
Per serving 60 cals, 3g fat (0g saturated), 1g protein, 6g carbs, 6g sugars
Recipe Pippa Kendrick
Photo Gareth Morgans
from Issue 43
ingredients 8 medium beetroots a mixture
of colours looks wonderful
A small bunch of dill, finely chopped
1 red onion, finely chopped
2 tsp caster sugar
2 tbsp olive oil
1 tbsp capers, drained and rinsed