Beetroot and Tomato Salad with Capers and Mint
Photography Manja Wachsmuth.
This light and refreshing tomato salad recipe works so well due to the salty capers and the herbaceous mint.
Serves: 4-6
INGREDIENTS
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
METHOD
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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.