1 x 820 gram tin cooked whole baby beetroot, drained
3 tablespoons olive oil
2 cloves garlic, crushed
freshly ground pepper
1 tablespoon red or white wine vinegar
1 tablespoon baby capers
1 punnet yellow or red cherry tomatoes, halved
small handful mint, roughly chopped
Halve any large beetroot and place in a saucepan with the olive oil, garlic and pepper.
Place over a medium to low heat for 10 minutes, stirring occasionally to infuse the flavours. Don’t let the garlic get too brown or it will be bitter.
Tip the beetroot into a bowl, scraping in all the oil and garlic as this is part of the dressing. Add the vinegar and capers and turn to combine. Season and cool. Add the tomatoes and mint just before serving.