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