Beetroot and Tomato Salad with Capers and Mint
Photography by 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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!