We had a small dinner party (again) at Gåsö the other night. As a starter we had newly harvested beetroot with feta cheese, sorrel and capers. Easy peasy.
- Boil the beetroot whole for approx 40 minutes or until soft
- peel the skin off and try to leave the "tail" (looks nice)
- cut the beetroot in slices and serve with crumbled feta cheese, capers and some sorrel leaves.
- Sprinkle some vinaigrette of your choice on top. Ready!
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