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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.