Beat the roots

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Weather is still variable, some days are colder and rainy but spring has definitely arrived. Still as a side dish we prefer something cooked, such as the lively beetroots! Their red colour already give us hints of the main function they have for Traditional Chinese Medicine: nourishing Blood. They are sweet in flavour and neutral in energy. Capers, warm in energy and a little bit spicy and bitter, tonify Yang and move the Blood, therefore providing some more vitality (and taste!) to this dish.

Serves 2 –Easy– Prep time: 30 minutes

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You will need:

  • 5 red beetroots;
  • a tbsp of capers;
  • 2 tbsp of vinegar;
  • 1 clove of garlic;
  • 3 sprigs of parsley;
  • 3 tbp of olive oil;
  •  a pinch of salt.

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How to:

  1. Wash and boil the beetroots;
  2. remove the skin and cut into cubes;
  3. pan-fry the garlic, when golden add the capers and cook for 1 minute;
  4. add the beetroots and cook for 4-5 minutes;
  5. add the two spoons of vinegar and let evaporate;
  6. add a pinch of salt and garnish with chopped parsley;
  7. Serve warm or cold.

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