Label
All
0
Clear all filters

Beetroot caponata

Rate this recipe

banner
Preparation info
  • Serve

    4

    • Difficulty

      Easy

Appears in

By Paul Gayler

Published 2006

  • About

One of the greatest dishes for me in the Italian repertoire is caponata, a type of sweet and sour relish. It’s best made up to two days in advance to allow the flavours to develop. Traditionally made with aubergine and celery, my variation uses roast beetroot delicately flavoured with fresh basil and mint. This dish is great served with lots of crusty bread; sometimes I like to top it with grilled goat’s cheese.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title