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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
7.7
g
per serving
30.6 g total
Fat
16.4
g
per serving
65.4 g total
Protein
3.2
g
per serving
12.8 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
30
ml
Baby Capers
rinsed and drained
2.5
ml
Dijon Mustard
Fruits
0.5
piece
Lemon
juice only
NutsSeeds
1
pinch
Sea Salt
large-flaked
1
handful
Mint
fresh, finely chopped
1
handful
Parsley
fresh, finely chopped
1
clove
Garlic
finely chopped
OilsFats
1
dash
Olive Oil
for drizzling
60
ml
Olive Oil
for the sauce
Seafood
6
piece
Anchovy Fillets
canned in oil, drained, chopped
Vegetables
2
piece
Beetroot
medium raw
0.5
piece
Shallot
Banana variety, finely chopped
Method
1
Simmer beetroot in a pan of water for 40 minutes until tender.
2
Drain beetroot and rub off skins once cool enough to handle.
3
Combine chopped mint, parsley, capers, shallot, and garlic in a bowl.
4
Mix in the chopped anchovies and Dijon mustard.
5
Whisk in the olive oil and lemon juice and let the sauce stand.
6
Cut beetroot into eight wedges and place in a serving bowl.
7
Season with salt, drizzle with green sauce, and serve immediately.