Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 3-4 Cook: 15 min
| Cooked beetroot (small) | 2 (100-120g) |
| Olives | 5 |
| Anchovy fillets | 2 |
| Capers | 1 tsp |
| Garlic | 1/2 clove |
| Extra virgin olive oil | 1 tbsp |
| Cider vinegar | 1-2 tsp |
| Mustard | 1/2 tsp |
| Parsley | as required |
| Salt & pepper | as required |
●If the cooked beetroot is a pickled one, add less cider vinegar.
●If you have no blender, just finely chop all the ingredients. You can use black or green olives but make sure to remove the stones!
Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 3-4
Cook: 15 min
| Cooked beetroot (small) | 2 (100-120g) | |
| Olives | 5 | |
| Anchovy fillets | 2 | |
| Capers | 1 tsp | |
| Garlic | 1/2 clove | |
| Extra virgin olive oil | 1 tbsp | |
| Cider vinegar | 1-2 tsp | |
| Mustard | 1/2 tsp | |
| Parsley | as required | |
| Salt & pepper | as required |
| Print Ingredients | Email Ingredients | |
| 2 (100-120g) | ||
| 5 | ||
| 2 | ||
| 1 tsp | ||
| 1/2 clove | ||
| 1 tbsp | ||
| 1-2 tsp | ||
| 1/2 tsp | ||
| as required | ||
| as required |
●If the cooked beetroot is a pickled one, add less cider vinegar.
●If you have no blender, just finely chop all the ingredients. You can use black or green olives but make sure to remove the stones!
