Jamie Magazine
By Pippa Kendrick
1 hr 10 mins
Super easy
serves 8
Recipe From
Ingredients
8 medium beetroots – a mixture of colours looks wonderful
2 lemons
A small bunch of dill, finely chopped
1 red onion, finely chopped
2 tsp caster sugar
2 tbsp olive oil
1 tbsp capers, drained and rinsed
Method
This is an impressive yet effortless vegan starter – you can even make it the day before. It’s delicious served with rye bread
- Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside.
- Finely grate the zest of one of the lemons into a bowl and squeeze in the juice from both, passing it through a fine sieve, to ensure no pith or pips remain.
- Finely chop the dill and onion, and add to the bowl with the sugar, olive oil, capers and 1 teaspoon of sea salt. Whisk all of the ingredients together until fully amalgamated.
- Run the beetroots under a cold tap and gently slide off the skins (they should peel off easily). Trim the tops and bottoms from the beetroots and discard. Then, using a mandolin or a sharp knife, slice the beetroot into very thin rounds.
- Arrange the beetroot slices on a serving platter or individual plates and spoon over the dressing, letting it sink into every crevice of the beetroots. Cover with clingfilm and chill in the fridge for at least 2 hours before serving.
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