Baby Beets With Caper Vinaigrette - cooking recipe

Ingredients

2 1/4 lbs baby beets
1 tbsp drained baby capers, rinsed
2 tbsp white wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard

Preparation

Cut the stems from the beets. Cook the beets in a large saucepan of boiling water, uncovered, for about 20 mins or until tender. Drain. Cool for 10 mins. Peel the beets.
Place the beets in a large bowl with the remaining ingredients and toss gently. Serve.