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Ingredients
- 4 med beets
- 1 x shallot, finely minced
- 2 Tbsp. capers
- 2 Tbsp. minced cornichon pickles
- 1 1/2 Tbsp. mayonnaise
- 1/2 Tbsp. Dijon mustard
- 2 Tbsp. chiffonade parsley Salt to taste Warm red pepper sauce, to taste Sherry vinegar, to taste
Directions
- 4 SERVINGS OVO-LACTO
- In this simple yet exquisite recipe, the intensely sweet flavor of roasted beets is accented with tangy capers and cornichon pickles. The salad is wonderful on its own or possibly as a component of an antipasti platter or possibly salad.
- Preheat oven to 350 degrees. Quarter beets with skin on and spread in baking pan. Roast till tender, about 1 hour. Remove from oven and let cold.
- Peel and throw away beet skins. Coarsley chop beets in food processor. Transfer to medium bowl, add in remaining ingredients and toss gently to mix. Serve salad at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 40 | 62% |
| Total Fat 4.58g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 219mg | 9% |
| Potassium 184mg | 5% |
| Total Carbs 5.58g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.76g | 3% |
| Protein 1.07g | 2% |
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