Beetroot with red pepper and anchovies recipe | delicious. magazine
Serve as a main or starter. A simple summer side dish recipe that looks incredible alongside any meal, with its ruby-red fresh beetroot and peppers.
Ingredients
- 1 bunch beetroot and tops, about 450g
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 large red pepper
- 4-5 anchovy fillets in olive oil, drained
- Fresh mint or basil, to garnish
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