Beetroot With Green Sauce

Boiled beetroot wedges served with a vibrant fresh herb, caper, anchovy, and lemon green sauce.

Healthy Vegetables Dairy Free Gluten Free Salad Beetroot

Estimated Nutrition

Calories

190.6

kcal / serving

762.5 kcal total

Carbs

7.7g

per serving

30.6 g total

Fat

16.4g

per serving

65.4 g total

Protein

3.2g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Baby Capers

rinsed and drained

2.5

Dijon Mustard

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

pinch

Sea Salt

large-flaked

handful

Mint

fresh, finely chopped

handful

Parsley

fresh, finely chopped

clove

Garlic

finely chopped

OilsFats

dash

Olive Oil

for drizzling

Olive Oil

for the sauce

Seafood

piece

Anchovy Fillet

canned in oil, drained, chopped

Vegetables

piece

Beetroot

medium raw

0.5

piece

Shallot

Banana variety, finely chopped

Method

Combine chopped mint, parsley, capers, shallot, and garlic in a bowl.

Mix in the chopped anchovies and Dijon mustard.

Simmer beetroot in a pan of water for 40 minutes until tender.

Drain beetroot and rub off skins once cool enough to handle.

Whisk in the olive oil and lemon juice and let the sauce stand.

Cut beetroot into eight wedges and place in a serving bowl.

Season with salt, drizzle with green sauce, and serve immediately.