Beet Salad with Fried Capers & Sage

Photo and Recipe by Tod Dimmick

Cooked beets are a terrific foundation for many dishes.  This quick salad brings a melange of flavors, and could serve as either a side dish or a light entree.

Prep time:  10 minutes (not including time required to cook beets!)
Cook time:  10 minutes
Serves:  4-6

4-5 TB olive oil3 TB chopped fresh sage leaves, coarsely chopped
1/4 cup capers, drained
3 cups cooked beets, cut into 1/2 inch pieces (2 large or 4 medium-size beets)
1/4 cup chopped walnuts
1/2 tsp. freshly ground black pepper
salt to taste
shredded Parmesan cheese (optional)

Heat the oil in a large skillet or saute pan over medium heat and cook the sage for 1-2 minutes, or until sage leaves are crisp.  Add the capers and beets and cook for 5 minutes, stirring occasionally, or until beets are heated through.  Add the walnuts, salt, and pepper, and stir to mix (this can be done in a serving bowl.)

Serve, sprinkling with Parmesan cheese. 

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